Prawn rolls

Neil Perry
Prawn rolls.
Prawn rolls. Photo: William Meppem

An easy, stylish prawn roll with a dash of Tabasco.


600g whole cooked king prawns, peeled and chopped

6 tbsp mayonnaise

a good few drops Tabasco sauce

1 stalk celery, finely diced

2 tbsp finely chopped red onion

2 tbsp finely chopped chives

sea salt and freshly ground pepper

juice of ½ lemon

4 hot dog buns

2 tbsp unsalted butter, softened

1 baby cos lettuce, washed and torn into pieces


Place the chopped prawn meat in a bowl and add the mayonnaise, Tabasco, celery, onion and chives. Stir gently to combine, season with salt and pepper and add the lemon juice. Cover and refrigerate for 30 minutes.

Pop the buns in a low oven to warm through (don't toast). Cut down the centre on the top of each roll, being careful not to cut all the way through. Spread with soft butter and line with lettuce. Spoon the prawn mix down the middle of each roll to fill it.

HOT TIPS For classic finger sandwiches, leave out the lettuce and spread the prawn mix on white bread, cut the crusts off and cut into thirds lengthways. (Chopped lobster, crab or chicken can be substituted for the prawns.)