Poached Prawn & Chive Rolls
/
Poached Prawn & Chive Rolls
Recipe By Courtney Roulston
Ingredients
12 extra large Coles deli Australian raw green king prawns, shell on
½ bunch thyme
1 lemon, keep the zest of half the lemon
sea salt and pepper to taste
1 pack Coles brioche slicer buns
4 tbs chives, finely sliced
5 tbs kewpie mayonnaise
Tabasco sauce to taste
½ cup celery, diced
1 tbs baby capers, rinsed, chopped
2 Coles baby gem lettuce, shaved
Method
Bring a pot of salted water up to the simmer. Add in the thyme, half of the lemon and the prawns. Leave to gently poach for 8 minutes, or until the prawns have changed colour to a rose pink and are cooked through. Remove the prawns from the pot and place into a bowl of iced water to stop them cooking. Peel the prawns and roughly chop the flesh. Set aside.
Mix 4 tablespoons of the mayonnaise in a bowl with the zest and juice of the remaining half a lemon and its zest, 3 tablespoons of chives, tobacco, celery, capers an a pinch of salt and pepper. Mix the prawns through the mayonnaise mixture and set aside.
Heat a non-stick frypan over a medium heat. Cut 2 sides off the brioche buns so you have a rectangle shape and make a pocket down the centre with a knife. Lightly brush the outer cut sides of the bread with reserved mayonnaise and grill for 40 seconds, or until light brown and toasted.
Place a little sliced lettuce into the pocket of each roll. Top with a generous spoonful of the prawn mixture. Arrange the rolls on a serving platter and sprinkle extra chives over the top.
