Fresh, Summer Brioche Prawn Rolls

Make the most of the Summer season with these delicious Brioche Prawn Rolls. Tender, juicy prawns encased in a delicious dressing and topped on a warm, toasted brioche bun - does it get any better than that?

Summer Brioche Prawn Rolls

Crumble Cookware

Rated 4.5 stars by 2 users

Ingredients

400g raw prawns, peeled and deveined
6 brioche rolls, toasted with mayonnaise
Salt and pepper
1 tsp cajun seasoning
250g Kewpie mayonnaise
2 tbsp dill, chopped
2 tbsp chives, chopped
1/4 cup celery, chopped
2 tbsp lemon juice
Pinch of salt, to taste
Pinch of cayenne pepper
1 tsp celery salt
1 tbsp dijon mustard

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Directions

Heat your Crumble Deep Pan over medium heat.
Pan fry prawns with salt, pepper and cajun seasoning until cooked and set aside to rest.
Roughly chop the prawns, dill, chives and celery. Place into a bowl with the mayonnaise, lemon, seasonings and mustard.
Mix until fully combined and adjust seasonings according to taste.
Toast the rolls in your Crumble Deep Pan until golden brown.
Cut the rolls lengthways and divide the prawn mixture among the rolls.
Garnish with dill, chives and a sprinkle of cayenne pepper and enjoy!

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Fresh, Summer Brioche Prawn Rolls

Summer Brioche Prawn Rolls

Ingredients

Directions

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