https://www.lifestylefood.com.au/recipes/25058/prawn-and-avocado-rolls-with-homemade-seafood-sauce

LifestyleFOOD.com.au

For me, these rolls are the ultimate summer snack. There’s nothing better than coming home from a surf with sand still on my feet and sitting down in the shade to tuck into a few of these things.

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Ingredients

  • 8 flour-top bap rolls (see note 1.)

  • 2 ripe avocados

  • 32 cooked king prawns (shrimp) or 64 cooked school or bay prawns, peeled and deveined (see note 2.)

  • Homemade seafood sauce

  • 300 g (101/2 oz/11/4 cups) Kewpie mayonnaise (see note 3.)

  • 11/2 tablespoons tomato sauce (ketchup)

  • 1 tablespoon Worcestershire sauce

  • 11/2 teaspoons Sriracha chilli sauce (see note 4.)

  • lemon juice, to taste

Method

  • 1.

    For the seafood sauce, combine all the ingredients in a small bowl.

  • 2.

    Taste and add a squeeze of lemon if desired, then refrigerate until needed.

  • 3.

    For the rolls, you can assemble these as you please. I tear open the rolls, lay down a bed of avocado, then layer the prawns on top followed by a good drizzle of sauce and some freshly ground black pepper.

Notes

  1. Flour-top bap rolls are made at most local bakeries. They are super-soft and fluffy and have a little flour dusted on the top. They’re a perfect choice for this dish.
  2. Both school and bay prawns are very sustainable options.
  3. Kewpie mayonnaise can be purchased at Asian grocers and some supermarkets. If you like, you can use freshly made mayo but for some reason (I think it’s the sweetness) Kewpie works best here.
  4. You can pick up Sriracha chilli sauce at your local Asian supermarket, or substitute with Tabasco.

This recipe is from Dish it Up by Hayden Quinn (Murdoch Books) available now in bookstores and online.

Hayden has been helping Vicinity Centre's celebrate the 'Christmas of Oz', for his hosting tips, and more recipe inspiration head to The Christmas Hub on Vicinity Centres' website vicinity.com.au.

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