These prawn rolls are a classic mix of chunky, tender prawns in a creamy dressing, all wrapped in a buttered roll. So easy and so delicious!
Ingredients
- ½ cup mayonnaise (125ml)
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 tablespoon lemon juice (4 tsp, notes 1 & 2)
- 1 teaspoon lemon zest
- 1 teaspoon sriracha (or Tabasco to taste)
- 600 g whole cooked prawns peeled and roughly chopped (notes 3)
- 2 medium stalks celery finely diced (¾ cup)
- 2 tablespoons finely chopped chives
- 8-10 slider buns (or similar) or 4 hot dog buns
- Butter to taste
- 1 baby cos lettuce leaves washed and dried well
- More chives to top
For best results, always weigh ingredients where a weight is provided
Equipment
- chopping board
- Sharp knife
- mixing bowl
Instructions
- In a medium bowl, mix together the mayonnaise, dill, lemon juice, lemon zest and sriracha.
- Add the chopped prawns, celery and chives and mix well. Taste and add salt and pepper to taste. Chill until required.
- Cut the buns down through the top then spread the insides with butter.
- Tear the lettuce into pieces and line each roll.
- Load them up with the prawn mixture and serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- One medium lemon will give you enough juice and zest.
- Prawns:
- You need 600g of cooked, shell-on prawns. Once the shells are removed you’ll have about 300g of prawn meat.
- If you can’t find cooked prawns with the shell on, raw shell-on prawns and cooking them yourself will give you a better texture.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
