Ingredients
I’m using MSC-certified Australian prawns folded through a zesty lemon mayo with a little chilli, then piled into toasted brioche with crisp lettuce. Give this recipe a go this Christmas and look for the MSC blue fish tick label when buying prawns! It’s the easiest way to choose sustainable seafood that’s better for our oceans.
Prawn Roll Mix
- 2kg raw MSC certified Australian prawns (look for the MSC blue fish tick label)
- 1 cup whole-egg mayonnaise
- 1/4 cup pickles, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp chives, finely chopped
- Zest of half a lemon
- Juice of 1/2 lemon
- 1/2 tbsp Tabasco
- 1 tbsp chilli oil
- 1 tbsp Dijon mustard
To Serve
- 12–14 brioche buns
- Butter, for spreading
- Butter lettuce, shredded
- Extra chives, to garnish
When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.
Method
- Bring a large pot of well-salted water to the boil. Add the raw prawns and blanch for 2–3 minutes until just cooked and pink. Drain straight away and transfer to an ice bath to stop the cooking. Once completely cold, peel the prawns, discard the heads and shells, then roughly chop into bite-sized pieces.
- In a large bowl, combine the mayonnaise, pickles, celery, red onion, dill, chives, lemon juice, Tabasco, chilli oil and Dijon mustard. Add the chopped prawns and gently fold through until everything is well coated. Taste and adjust with more lemon or chilli if needed, then refrigerate until ready to serve.
- Split the brioche buns and lightly toast until just golden. While warm, spread generously with butter. Fill each bun with a layer of shredded butter lettuce, then top with a generous scoop of the prawn mayo mix. Finish with a sprinkle of fresh chives and serve straight away while the buns are warm and the filling is cold.
- Split the brioche buns and lightly toast until just golden. While warm, spread generously with butter. Fill each bun with a layer of shredded butter lettuce, then top with a generous scoop of the prawn mayo mix. Finish with a sprinkle of fresh chives and serve straight away while the buns are warm and the filling is cold.
I’ve used MSC Exmouth King Prawns for their sweet, firm texture and AGRiOS Wild Banana Prawns for how delicate and easy they are to peel, but any MSC-certified prawns will work beautifully.
Peel the difference this Christmas
Discover what makes the perfect Christmas prawns with delicious prawn recipes, where to buy Australian prawns and tips on how to peel a prawn.
