PRAWN COCKTAIL ROLLS

Lobster rolls are a classic seafood sandwich originating from the northeastern coast of the United States, especially Maine. Traditionally, they feature tender chunks of fresh lobster meat, lightly tossed in mayo or drawn butter, piled high in a soft, splittop bun. These rolls capture the essence of summer by the sea, a simple, luxurious bite of ocean freshness.

Now, swapping lobster for prawns is a smart move that doesn’t skimp on flavour or indulgence. Prawns offer the same sweet, succulent seafood hit at a fraction of the cost, making it a wallet friendly delight. Plus, when you dress those prawns with a tangy prawn cocktail sauce, a nostalgic nod to retro Aussie seafood platters, you introduce a zesty punch that pairs perfectly with the rich, buttery brioche buns. The cocktail sauce’s sharpness cuts through the creaminess of the bun and the homemade emulsion, balancing the whole experience beautifully.

It’s really a lazy persons dream at creating something so lux, with such minimal effort. Plus they’re the perfect started for people to grab as the party begins and everyones sipping a cocktail in one hand, and holding the filled bun in the other hand.

PRAWN COCKTAIL ROLLS

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PRAWN COCKTAIL ROLLS 〰️

Time: 20 minutes

Serves:  Makes 6 rolls

Cocktail Sauce

2 egg yolks

1/2 table spoon dijon mustard

1 table spoon white vinegar

140ml neutral oil (canola, vegetable, grapeseed)

2 table spoons tomato sauce

2 table spoons worcestershire sauce

1 table spoon brandy (optional)

8-10 drops tabasco

Salt, to taste

Filling

1 large celery stalk

20gm fresh dill

10gm fresh chives

500gm large cooked unpeeled prawns*

6 medium sized brioche rolls

12 green oak lettuce leaves, washed

*tiger or king prawns are great options.

For the cocktail sauce, add the egg yolks, dijon and white vinegar into a food processor and blitz on high until combined. With the processor still running, drizzle in the neutral oil slowly until it’s finished and the mixture has emulsified into a mayonnaise. Stop blitzing and add in the tomato sauce, worcerstershire sauce, brandy and tabasco and then blitz again until all emulsified and combined. Season with salt to taste, you will need a few pinched to balance out the acidity and then give it a final blitz to bring it together. Pour the cocktail sauce into a large bowl.

Peel the prawns by removing the outer shell and then chop into three pieces and add into he cocktail sauce. Finely dice the celery stalk, dill and chives (save a pinch to garnish with) and add it to the cocktail sauce and mix everything through.

Prep the brioche rolls by cutting a small diagonal slit on the top to create more space for the filling, before adding in two lettuce leaves to the base of all six rolls. Evenly top with the prawn mix and top with chives to garnish.