Seafood and mayo are a match made in heaven. These fresh prawn rolls have a lighter touch with the addition of yoghurt. If you like, use mini rolls for a fun party snack or finger food option.
What is a prawn roll?
Prawn rolls are an Australian summer favourite. Prawn fishing and farming makes up a significant part of Australia’s aquaculture industry and prawns are a common treat enjoyed during the hot Aussie Christmas period.
Whether the prawn roll is an Australian ‘invention’ is hard to say. The dish has striking similarities to the American lobster roll or British sandwiches.
Either way, this soft seafood-stuffed roll makes a great affordable luxury. Keep this recipe handy for any leftovers to use up on Boxing Day.
Tips before you begin
- If using from raw, boil fresh or thawed prawns in well-salted water for about 5 minutes. Then, place straight into a bowl of ice water to cool them down and stop the cooking process.
- Pre-cooked prawns from the deli work great too.
- You can make the filling and keep it in the fridge up to a day ahead, then stuff the rolls when you’re ready.
Prawn rolls
Seafood and mayo are a match made in heaven. These fresh prawn rolls have a lighter touch with the addition of yoghurt. Use mini rolls for a fun party snack or finger food option.
Ingredients
Instructions
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Peel prawns and roughly chop meat into bite-size pieces.
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In a small bowl, add mayo, yoghurt, chives, capers and lemon to a bowl. Mix well and season with salt and pepper to taste.
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Add your prawn meat to a separate medium bowl and add mayo dressing, tossing to coat. You can adjust the amount to your taste. It should coat the prawns but not be swimming in dressing. Set aside.
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If your buns are not fresh, warm them in the oven or air fryer for a few minutes. Cut an opening in the top and line one side with lettuce leaves. Divide the prawn mix across the rolls and serve.
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