Prawn Roll
This summer, give a BC twist to the East Coast lobster roll by using prawns instead of lobster. You can use any size prawn you like; just adjust the size of the cuts. You can even use pre-cooked shrimp to make it very easy! These prawn rolls pair beautifully with 33 Acres of Ocean West Coast Pale Ale or Quails' Gate Riesling.Ingredients
Serves 4
Salt, for cooking, plus more to taste
1 lb (450 g) prawns, peeled and deveined
½ cup (125 ml) mayonnaise
1 tbsp (15 ml) fresh lemon juice
1 pinch lemon zest
2 tsp (10 ml) Old Bay seasoning
2 tsp (10 ml) fresh chives, finely sliced
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) finely chopped fresh parsley leaves
pepper, to taste
4 brioche hot dog buns, unsplit
3 tbsp (45 ml) butter
1 lemon, cut into wedges
Instructions
- If using pre-cooked prawns, skip this step. Bring a medium saucepan of water to a boil over high heat and season with salt. Add prawns and cook until opaque all the way through and their internal temperature reaches 145 F (63 C); cooking time will vary depending on size of prawns. Remove from water and shock in a bowl of ice water to cool completely; time will depend on size of prawns. Drain and dry well.
- If necessary, cut prawns into bite-sized pieces, about 1-in (2.5 cm).
- In a medium bowl, combine prawns, mayonnaise, lemon juice and zest, Old Bay, chives, Worcestershire sauce, parsley and pepper. Mix and adjust seasoning to taste. Set aside.
- Trim off lengthwise sides of hot dog buns and discard trim. Slice buns halfway down middle (from top to bottom).
- Heat a large frying pan over medium heat. Melt butter, then add buns cut-side down. Toast for 2 to 3 minutes per side, or until golden brown. Remove from heat.
- Divide prawn mix between each bun and serve with lemon wedges.