Prawn, corn slaw and chervil rolls

AT A GLANCE

  • Serves 6 people

"I'm loving the prawn roll revival at the moment, especially the one from Waterman's Lobster Co. Would you share the recipe?"
Ingrid Hunter, Rose Bay, NSW

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  • 1 cob sweetcorn with husks and silks
  • 6 white hotdog rolls
  • 100 gm butter, melted
  • 1 kg large uncooked prawns, peeled and cleaned
  • 1 tbsp smoked paprika
  • ¼ cup (loosely packed) chervil
  • To serve: potato chips and pickles (see note)
  •  
  • Confit garlic aïoli
  • 200 ml grapeseed oil
  • 2 garlic cloves, peeled
  • 2 egg yolks
  • 2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • Finely grated rind and juice of ½ lime
  • ½ long red chilli, finely chopped
01   Heat a chargrill plate to high. Blanch corn for 1 minute. Drain, then remove husks and silks and grill, turning occasionally, until lightly charred (10-12 minutes). Set aside to cool (5-10 minutes), then remove kernels from cob.
02   Meanwhile, for confit garlic aïoli, heat grapeseed oil and garlic in a small saucepan over medium heat. Reduce heat to low, cover and cook until garlic is tender and light golden (30-35 minutes). Reserve garlic and oil separately and let oil cool completely. Blend yolks, mustard, vinegar and lemon juice in a small food processor. Slowly add 150ml reserved grapeseed oil in a thin steady stream until mixture is thick and emulsified. Squeeze confit garlic into mayonnaise and add lime rind and juice and chilli, season to taste and blend until smooth. Refrigerate until required.
03   Cut edges from sides of rolls and lightly baste the sides with melted butter. Heat a large frying pan over medium heat and fry cut sides of rolls, turning occasionally, until golden brown (2-3 minutes). Set aside and keep warm.
04   Add remaining butter to pan with prawns and half the paprika and fry prawns, turning once, until just cooked through (3-4 minutes). Scatter with remaining paprika, remove from heat and transfer to a bowl to cool briefly (5-7 minutes).
05   Meanwhile, combine corn kernels with cup aïoli. Remaining aïoli will keep refrigerated for a week. Add corn mixture to prawns. Coarsely chop three-quarters of the chervil and add to prawns, reserving the rest for garnish.
06   Cut rolls through the middle. Fill with prawn and corn mixture, scatter with chervil and serve with chips and pickles.

Note "This prawn, corn slaw and chervil recipe is our Australian take on a New England style of lobster roll," says co-owner Nathanial Hatwell of Waterman's. "Prawns are not only readily available but largely affordable and make a delicious locally sourced ingredient. Given our affinity for Asian spices in Australia, at Waterman's we've worked a couple of chillies into the recipe to amp up the flavour, too." Waterman's Lobster Co uses Cape Cod potato chips and McClure's Pickles.

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