Serves 8

Prep 10 MINUTES

NO COOK

600g cooked, peeled tiger prawn tails

3 limes

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.