Our good friends, Annie & Adam, made us the MOST delicious meal recently which I just have to share. I’ve had a lobster roll before at a French festival in Melbourne, which was pretty sensational, but this was actually my first prawn roll. I know, don’t even ask why it took me so long, but OH-MY-GOODNESS, wow! It was so delicious that I didn’t want anyone to talk to me while I was eating it. Which is why Annie kindly let me share the recipe to her Prawn Brioche Roll with you all. It’s so perfectly balanced, I’m quite convinced it’s the best prawn roll you will EVER eat.
The Best Prawn Brioche Rolls
My friend, Annie’s, insanely delicious recipe. Tender, juicy prawns in a zingy mayonnaise dressing, pilled into a soft, toasted brioche bun with fresh salad and crispy salty potato chips. Summer on a plate and ideal for picnic lunches too.
- 1 kg fresh green (uncooked) prawns
- 1/2 cup good quality mayonnaise
- 2-3 celery stalks (finely diced)
- 2 spring onions (finely chopped)
- 2 tbsp chives (chopped)
- 2 tbsp cornichons (chopped)
- 6 brioche buns
- 1/4 tsp Tobasco sauce
- juice of 1/2 lemon
- salt & pepper to taste
- 25 g salted potato chips
- 1/2 cup fennel (finely shaved)
- 25 g mixed lettuce
(See note below if you’re using pre-cooked prawns). Prepare an ice bath. Add the prawns to a medium saucepan of cold water and place over medium-high heat and cook, stirring occasionally. When the temperature reaches 77°C (on an instant-read thermometer) the prawns should be just cooked through. You may need to adjust your heat to make sure the temperature doesn’t go over 77°C. Drain your prawns and add to the ice bath to stop them cooking further.
In a medium bowl, add the mayonnaise, celery, spring onions, chives and cornichons, stirring well to incorporate. Season with lemon juice, Tobasco, salt, and pepper to taste.
Remove your prawns from the ice bath and toss through the mayonnaise mixture, ensuring they’re evenly coated. The prawn mixture can be refrigerated until ready to serve.
In another medium bowl, toss together the mixed lettuce, finely sliced fennel, with a bit of the mayannise dressing (1/2 tbsp), light drizzle of olive oil, salt & pepper, and set aside.
Cut open your brioche buns and lightly toast them under a grill (a little bit of char on the edges is perfectly acceptable and will add a nice smoky element).
To assemble your prawn rolls, place a bit of the lettuce mix in the brioche bun, then fill it generously with the prawn mixture, and top with crushed potato chips and a bit of parsley or spring onions. And then tuck in!!
If you can’t get green prawns, or if you just want to keep it quick and simple and go with pre cooked prawns, just skip step 1 and continue on with the rest of the recipe. You could also give it a try with quality frozen prawns but I’d test this option beforehand if serving to guests.
