PRAWN BRIOCHE ROLLS WITH LEMON & DILL
Makes 6 large or 12 small rolls
Recipe By Courtney Roulston
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients
Method
1. Pre heat the oven to 180 degrees C. Arrange the brioche rolls onto a tray and place them into the oven to warm through for 5 minutes.
2. Meanwhile peel the prawns and remove the intestinal track. Chop the prawns into 2cm chunks and place them into a large mixing bowl.
3. Add the celery, capers, pickled cucumber, dill, chives, mayonnaise, lemon zest, lemon juice and a pinch of sea salt and cracked black pepper in with the prawns and mix well.
4. Cut an opening in the top of the rolls, making sure not to slice all the way through. Line the cavity of the rolls with the lettuce leaves and spoon a generous amount of the prawn filling into the rolls. Serve with extra lemon wedges on the side.
Recipe By Courtney Roulston
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients
- 24 Large Cooked Australian tiger prawns
- 1 stalk celery, finely diced
- 1 tablespoon capers, chopped
- 2 pickled cucumbers, diced
- ¼ bunch dill, roughly chopped
- ¼ bunch chives, finely chopped
- 3 tablespoons kewpie mayonnaise
- Zest and juice of ½ lemon
- Sea salt and cracked pepper to taste
- 12 baby gem lettuce leaves to serve
- 6 large brioche rolls
Method
1. Pre heat the oven to 180 degrees C. Arrange the brioche rolls onto a tray and place them into the oven to warm through for 5 minutes.
2. Meanwhile peel the prawns and remove the intestinal track. Chop the prawns into 2cm chunks and place them into a large mixing bowl.
3. Add the celery, capers, pickled cucumber, dill, chives, mayonnaise, lemon zest, lemon juice and a pinch of sea salt and cracked black pepper in with the prawns and mix well.
4. Cut an opening in the top of the rolls, making sure not to slice all the way through. Line the cavity of the rolls with the lettuce leaves and spoon a generous amount of the prawn filling into the rolls. Serve with extra lemon wedges on the side.