Classic Prawn Bread Rolls Recipe

Rose1 comment



Serves 4

For the sauce:

A medium-sized celeriac.
Half a lemon.
4 heaped tbsp of good mayonnaise
2 tbsp of smooth Dijon mustard
2 tbsp of double cream or crème fraîche
2 tbsp of chopped parsley.
Salt and black pepper

For the prawns:

450g raw prawns, peeled, deveined and cleaned
1 lemon, cut in half
1/2 tsp salt
4 brioche rolls
55g unsalted butter, melted

Quick pickled cucumbers:

1/2 cucumber, very thinly sliced (best done on a mandolin)
240ml apple cider vinegar
3 1/2 tbsp sugar
1 tbsp sea salt
1 tbsp red pepper flakes



For the sauce: Peel then shred a medium-sized celeriac. Not thicker than matchsticks. Toss them immediately in the juice of half a lemon.

Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley.

Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes.

In the mean time, fill a large pot about 1/2 way with water, squeeze lemon juice into the water, and add the squeezed lemon halves.

Place the pot over medium-high heat and bring to a boil. Once water is boiling add the prawns and lower the heat to medium.

Poach prawns for 4 to 6 minutes or until cooked through, but still slightly opaque.

Strain prawns from the poaching liquid and place into a mixing bowl. Cover and refrigerate for 30 minutes.

Remove prawns from the refrigerator and chop into bite sized pieces.

Place prawns back into the mixing bowl and toss with 1/2 teaspoon salt.

Add the sauce to the prawns and toss together until they are well coated. Cover and refrigerate for 30 minutes.

For the quick pickled cucumbers: Place the cucumber slices into a mixing bowl. Pour vinegar, sugar and salt into a small pot and place over medium heat.

Stir and simmer until sugar and salt dissolve. Pour mixture over cucumbers and stir in red pepper flakes. Cover and refrigerate for 30 minutes to 1 hour.

For rolls: Brush plenty of melted butter onto the cut sides of each bun. Toast each roll, on each buttered side, in a large frying pan over medium heat, until each side has toasted, about 3 minutes on each side. Remove from heat and set aside.

To assemble: Carefully open the center score of each bun and generously fill with the prawn mixture. Top each roll with the quick pickled cucumbers and serve immediately.

Welcome to Vivre Le Rêve™, my online lifestyle magazine, featuring all things luxury, family, food, fashion, beauty and travel.I’m Rose, a full time multi-award winning blogger, journalist & author.

1 Comment

Leave a Response