Prawn rolls with homemade hot celery salt

Adam Liaw
Picnic on prawn rolls.
Picnic on prawn rolls. Photo: William Meppem
Difficulty
Easy
Dietary
Dairy-free

When the weather's fine, there's no reason to be stuck in your dining room so grab your esky and head into the great outdoors. These spicy prawn rolls are something different from the usual picnic fare but trust me, prawns and picnics are a match made in heaven, especially in a freshly toasted bun with some tasty mayo.

Ingredients

600g cooked prawns, shelled and de-veined

1/2 cup mayonnaise

1 rib (one stalk) celery, finely chopped

1 tbsp chives, finely chopped

2 tbsp lemon juice

6 dinner rolls, or small hot dog buns

6 cornichons, to serve

Hot celery salt

1 cup loosely packed celery leaves

1 dried red chilli

1/4 tsp pepper

1 tsp salt

Method

1. The day before, place the celery leaves on a rack in a low 40°C oven. Leave overnight, until crisp and dry.

2. Using a mortar and pestle, grind the celery leaves, chilli, pepper and salt to a coarse powder.

3. For the filling, chop the prawns into 2cm pieces if large (you can keep them whole if they're small) and combine with the mayonnaise, rib celery, chives and lemon juice.

4. Split the rolls or buns in half and grill under an overhead grill or on a barbecue until toasted, then fill with the prawn mixture. Season well with the hot celery salt and serve with the cornichons.

Serving tip: Keep picnic food in a cooler box on the way to your picnic, and make sure you eat the food within two hours of putting it out to share.