Directions

1. Heat a pan over medium-high heat and add the smoked beef tallow.

2. Add the chopped prawns and stir-fry until cooked through.

3. Remove the prawns from the pan and allow them to cool slightly.

4. Add the cooked prawns to a bowl with the celery, Q’Nami, parsley, lemon juice, lemon zest and mayonnaise.

5. Mix everything together until well combined and creamy.

6. Taste and add salt if needed.

7. Butter the hot dog rolls and toast them in a pan until golden.

8. Fill each toasted roll with the creamy prawn mixture.

9. Top with chopped chives and serve straight away.