Spicy Prawn Rolls
Toasted finger rolls filled with King prawns, spicy Marie Rose cocktail sauce, crunchy shredded lettuce and chopped chives.
Servings: 5 People
Equipment
- Mixing Bowl
Ingredients
- 200 g Cooked King Prawns (Peeled)
Marie Rose Sauce
- 100 g Mayonnaise
- 50 g Tomato Ketchup
- 1 tbsp Lemon Juice
- 2 tsp Worcestershire Sauce
- 2 tsp Gherkin Juice (From A Jar Of Gherkins)
- 1 tsp Brandy (Optional)
- ¼ tsp Cayenne Pepper
- ¼ tsp Smoked Paprika
- ¼ tsp Celery Salt
- 2 Gherkins
- 1 Stick Of Celery
- 1 tsp Capers
- 20 g Chives
To Serve
- 5 Hot Dog Buns
- 2 Heads Little Gem Lettuce (Washed & Finely Shredded)
- 20 g Butter (Softened)
Instructions
Marie Rose Sauce
- In a bowl, combine the mayonnaise, ketchup, lemon, Worcestershire sauce, gherkin juice, brandy (if using), cayenne, paprika & celery salt. Season with table salt & freshly cracked black pepper then set aside.
- Finely dice the gherkins & celery and roughly chop the capers then add to the sauce. Finely cut the chives & add half to the sauce as well (reserve the rest to sprinkle over the finished rolls).
- Finally, check that no shell has been left on the prawns then mix them through the cocktail sauce.
Prawn Sandwiches
- Start by trimming each bun so that both sides are flat then cut straight down the middle, almost all the way through. Brush the flat sides with the softened butter then toast in a frying pan over a medium heat.
- Once toasted, add a handful of shredded lettuce to each bun, followed by a spoonful or two of prawns then a dusting of smoke paprika & a sprinkling of chives. Serve immediately.
Notes
1. To Cook On An Aga - Use the boiling plate to toast the buns.
2. King Prawns - You'll need pre cooked King prawns for these sandwiches, which you can buy from most supermarkets. Make sure to double check that there's not any pieces of shell on the prawns before using.
3. Rolls - I used my homemade hot dog buns for these sandwiches but good quality shop bought ones will work as well.
4. Making Ahead Of Time - The Marie Rose sauce can be made up to 3 days ahead of time & will need to be stored in the fridge. Make sure to add the prawns in just before serving as it's best not to let them sit in the sauce.
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