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18/11/2024

Jumbo Prawn and Avocado Lunch Rolls

IMG_3594
Luxurious lunch rolls with a creamy prawn filling that will remind you how good a freshly made roll can be!

Makes:

4

Prep Time: 15 minutes

Download Recipe PDF

Ingredients

  • 250g peeled cooked jumbo prawns*
  • 1/4 cup finely chopped celery
  • 1 spring onion, finely chopped
  • 1 teaspoons baby capers
  • 1/4 cup egg mayonnaise
  • 1 tablespoon cream or milk
  • 1 tablespoon finely chopped coriander or chives
  • 1 small or 1/2 large avocado, finely diced
  • sea salt, to taste
  • lemon juice, to taste
  • 1 baguette
  • butter, for spreading, optional
  • 4 cos lettuce leaves
  • cayenne pepper, for sprinkling

Method

  • Remove prawn tails and chop prawn meat. Combine with celery, spring onion, capers, mayonnaise, cream and coriander. Gently stir in avocado and season to taste with salt and lemon juice.
  • Cut baguette into four ‘rolls’, cut a deep split into the top of each and hollow out some of the bread from the centre. Butter and fill with a cos lettuce leaf and prawn mixture. Sprinkle with cayenne pepper and serve garnished with coriander leaves.

Tips

  • Substitute lobster meat for prawns, or canned tuna for a weekday version.
  • STYLING * Reserve some prawns with tail on, cut in half, for garnish and position on top of the rolls.
  • DRINK Champagne

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