Prawn Rolls
These buttery, herby prawn rolls are a fresh, creamy and effortless summer summer bite wrapped in soft golden brioche.
Ingredients
- 6 mini brioche buns
- 200 g pre-cooked prawns peeled and chopped
- 1-2 TBS whole egg mayonnaise
- 1 TBS chives finely chopped
- 1 TBS dill finely chopped
- 1 celery stick finely chopped
- 2 TBS cucumber finely chopped (about ¼ of a large cucumber)
- 1 spring onion finely chopped
- 6 leaves of butter lettuce or oak lettuce
- 1 lemon for squeezing
- Salt and pepper to taste
Instructions
- Chop the dill, celery, spring onion, chives, and cucumber and place them in a small bowl.
- Add the chopped prawns to the bowl, followed by mayonnaise, a squeeze of lemon juice, and salt and pepper. Stir well to coat everything evenly. Taste and adjust the seasoning if needed.
- This is optional, but you can warm the buns in a preheated oven at 180°C for a couple of minutes until slightly toasted.
- To assemble the prawn rolls, simply slice open the buns at the top and line each with a fresh lettuce leaf. Spoon the prawn mixture into each bun.
- Enjoy immediately with a side of crispy fries, crisps, or a light salad.
Notes
These prawn rolls are fresh, creamy, and full of bright flavours—ideal for a relaxed meal or entertaining guests.
