Lux Prawn Rolls
SERVES:
8 People
Ingredients:
FOR THE PRAWNS:
500g fresh prawns, cleaned and shelled,
Salt,
1 lemon quartered.
FOR THE SAUCE:
125ml (1/2 cup) good quality mayonnaise 2 spring onions, chopped finely,
30ml (2 tbsp) chives, chopped finely 30ml (2 tbsp) dill, chopped finely,
2,5ml (1/2 tsp) siracha sauce,
juice of half a lemon.
TO SERVE:
12 mini-Brioche buns,
30ml (2tbsp) salmon roe,
fresh sprigs of dill.
METHOD:
FOR THE PRAWNS:
Bring a large saucepan of water to a boil. Reduce heat to medium-low; season with salt. When water is at a gentle simmer, add the lemon quarters and the prawns. Poach until just opaque in the centre, 2–4 minutes. Drain the prawns in a colander and allow them to cool under cold running water.
FOR THE SAUCE:
In a medium bowl, combine all the ingredients for the sauce, stirring well to incorporate. Season well to taste.
TO ASSEMBLE:
Peel the prawns and roughly chop them and fold into the sauce. Cut a slit in each of the brioche buns and fill it with the prawn filling.
TO SERVE:
Top with salmon roe and a fresh sprig of dill. Serve with the Graham Beck Blanc de Blancs Vintage.
Crafted from 100% Chardonnay grapes rooted in the limestone rich soils at our Robertson estate, our vintage Graham Beck Blanc de Blancs captures the essence of this classic and elegant varietal. The perfect food-friendly bubbly to delight and bring sparkle to any occasion.
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