King Prawn Roll
26 Jan 2016
The lobster roll, something we all love to bits; but for many, it may be a little intimidating to prepare at home. Here, we introduce a more manageable and affordable version which is equally pleasing to the palate – the king prawn roll. And we guarantee you, it’s bound to satisfy.
2 butter rolls
6-8 large king prawns
1/3 cup Mayonnaise
1 tablespoon of freshly squeezed lemon juice
3 tablespoons of freshly chopped chives
1 table spoon butter plus more for spreading
Remove prawn legs and set aside. De-shell the prawns and cut into chunks approximately 2cm in length. Set aside the heads and shells.
In a bowl, combine Mayonnaise, Lemon juice, chives.
In a pot, heat up a tablespoon of olive oil and add in the prawn heads and shells. Let it toast inside the pot for 6 – 8 minutes (ensuring to flip the heads from side to side occasionally) until juices start oozing out. Proceed to add in a cup of water and let simmer for a couple of minutes. Sift and set aside.
Combine the reduction with the mayonnaise mixture in approximately 1 to 1 proportions. Season with a couple of pinches of sea salt.
Melt a tablespoon of butter in a pan and lightly fry prawn chunks on medium heat until just cooked. Season with a pinch of sea salt.
Combine the prawn chunks & mayonnaise mixture and allow to sit for 10 to 15 mins to absorb the flavour.
Season prawn legs with a pinch of salt and fry in canola oil until crispy and fragrant (couple of minutes)
Once done, coat butter over the rolls and panfry on medium-high heat until a crisp layer forms on the exterior.
Fill rolls with the prawn chunks and top it off with the crispy prawn legs.