Prep 10 MINUTES
600g cooked, peeled tiger prawn tails
5tbsp olive oil
2tsp Worcestershire sauce
½ tsp Tabasco
1 red onion, halved and thinly sliced
3 tbsp tiny capers (known as non-pareille)
110g packet wild rocket
8 mini rolls, to serve
1 Put the prawns into a sealable container and season with salt and ground black pepper. Squeeze over the juice of 2 limes, finely sliced the other lime and add to the prawns.
2 Pour in the olive oil, Worcestershire sauce and Tabasco, then add the onions and capers. Stir together, cover, chill and marinate for up to 2 days to allow the flavours to mingle.
3 Spoon onto individual plates, to serve, with the rocket and roll.