Poached prawn roll

One of the biggest trends to hit our shores this summer has to be the famous and expensive lobster roll. A few restaurants have popped up around the country that have a signature lobster roll on their menu. The most notable one being the $14 Lobster roll from Supernormal in Melbourne, which I have been lucky enough to sample several times and its as good, if not better than the rave reviews. If you’re not from Melbourne you should probably travel to eat this delicious roll.

In Sydney you’ve got Waterman’s Lobster Co, which although I haven’t personally tried its definitely on my list of places to eat this summer. Coogee Pavillion does a tasty lobster roll but its quiet expensive and I don’t think there is enough lobster meat to warrant the price. In saying that don’t be afraid to give it a go, enjoy the great atmosphere down by the water and sink a couple of cold ones.

The best lobster roll has to be one I made for Sammy’s Burger Bar down in Bondi beach Farmers Market last year. I’ve since stopped doing the markets as I got too busy with other catering work, so if you’d like to sample you’ll need to book me for a gig 😉 What made lobster rolls so great was the fact that they were made with diver caught (by hand) Crayfish, or Eastern Rock Lobsters, which are debatably the best tasting lobsters in the world. Sustainable and locally caught fresh, what more could you want!

SO now moving into summer everyone will be cramming in the seafood but many of us will have to think twice about the price tag associated with Lobster. So I’ve written a recipe for a more cost affective Prawn roll to hopefully lure you all into making your own at home, and I promise it tastes just as good! The key is to use a soft brioche style bun, the ones from Asian bakeries or supermarkets are usually the best. Super soft, a little sweet, buttery and the perfect vessel to hold such delicious seafood.


Sammy’s Poached prawn rolls with prawn chipotle butter, and thousand island sauce

Poached shrimp:

  • 2 tbsp old bay spice
  • 3 bay leaves
  • 1 tbsp black peppercorns
  • 3 tbsp salt
  • 2 cups white wine
  • 2 whole lemons
  • 700g prawns, peeled and deveined

Prawn chipotle butter:

  • Reserved heads and shells from prawns
  • 1 tbsp olive oil
  • 300g unsalted butter
  • 100ml chipotle sauce

For the thousand island sauce:

  • 1 tbs pickled relish
  • 4 tbs tomato sauce
  • 4 tbs Mayonnaise
  • 2 tbs chopped fresh dill
  • salt and pepper
  • ¼ tsp Hoyts smoked paprika
  • 1 small French shallot finely diced

To serve:

  • 10 mini sweet brioche rolls
  • 1 celery heart, leaves picked and stems diced
  1. Combine Old Bay, bay leaves, peppercorns, salt, wine, and 6 cups water in a thick-bottomed pot. Cut the lemons in half and squeeze the juice into the pot. Place the mixture on the stove over medium-high heat and bring it to a simmer. Then drop the shrimp into the poaching liquid and simmer for several minutes or until just cooked through. Using a skimmer, remove the shrimp, and place them in the refrigerator to cool. Discard the poaching liquid.
  1. For the chipotle butter, add shells and olive into a medium pot. Bring to a high simmer and cook until shells are red and fragrant. Stir for 5 mins and press the shells with a wooden spoon to help release extra flavor. Next add in the butter and chipotle sauce, cook until bubbling and then remove from the heat. Allow to cool then strain through a fine sieve. Discard shells and reserve butter for bread rolls.
  1. For the sauce, mix the pickled relish, tomato sauce, mayonnaise, chopped dill, French shallots and smoked paprika together in a bowl, season with salt and pepper.
  1. To finish, slice open each roll and brush on prawn chipotle butter. Toast on a flat grill until toasted. IN a small pot reheat 3 tbsp of prawn chipotle butter and toss poached prawn meat to slightly warm through. Then toss prawn meat in a light coating of 1000 island mayo. Serve prawn mixture in each roll with a garnish of celery heart and leaves. serve immediately.