Ultimate Prawn Summer Roll
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Ultimate Prawn Summer Roll
Recipe by Courtney Roulston
Dietaries:
Serves: Makes 4 Rolls
Prep Time: 15 minutes
Cooking Time:
Ingredients
24 XL Australian Tiger prawns, peeled, de veined
2 cups Plain potato chips/crisps
1 avocado, sliced into thin wedges
8 butter lettuce leaves , washed, dried
4 Soft white rolls (Coles bakery super soft round rolls or jumbo soft white)
80g softened butter
Seafood Sauce
1 cup good quality mayonnaise
1 tablespoon tomato sauce
1 tablespoon American mustard
1 medium sized French shallot, finely diced
1 tablespoon capers, rinsed, chopped
2 tablespoons cornichons, roughly chopped
¼ cup dill sprigs, chopped
Zest and juice of ½ small lemon
1-2 splashes hot sauce (sriracha or Tobasco) Optional
Sea salt and pepper to taste
METHOD
Mix all the seafood sauce ingredients together in a bowl and set aside.
Slice the rolls in half horizontally then butter both sides.
Arrange the lettuce, avocado, potato chips and prawns into the rolls.
Spoon over some of the seafood sauce then serve with lemon wedges on the side
