Bloody Mary prawn rolls

AT A GLANCE

  • Serves 10 - 12 people

Any small soft rolls work for this starter; we also have an excellent soft pull-apart roll recipe you can try. Start this recipe a day ahead to pickle the prawns.

  • 200 gm mayonnaise
  • 2 tsp Tabasco, or to taste
  • 1 small garlic clove, finely chopped
  • Finely grated rind and juice of ½ lemon, or to taste
  • To serve: buttered soft rolls, thickly sliced heirloom tomatoes, celery leaves and lemon wedges
  •  
  • Vodka-pickled prawns
  • 2 tsp each coriander seeds and celery seeds
  • 1 kg cooked prawns, peeled, tails intact
  • 200 ml lemon juice, plus ½ lemon extra, thinly sliced
  • 200 ml white vinegar
  • 100 ml vodka
  • 2 golden shallots, thinly sliced
  • 2 long red chillies, split in half
  • 1 garlic clove, thinly sliced
  • 250 ml (1 cup) extra-virgin olive oil
  •  
  • Celery salt
  • 1/3 cup (loosely packed) celery leaves
  • 1½ tbsp sea salt flakes
  • Finely grated rind of ½ lemon
01   For vodka-pickled prawns, finely crush coriander and celery seeds with a mortar and pestle, then combine with remaining ingredients except oil in a large bowl, season to taste and pack into a large sterilised jar or container. Top with oil and refrigerate overnight to marinate. Pickled prawns will keep refrigerated for 3 days.
02   For celery salt, preheat oven to 180C. Spread celery leaves over an oven tray and roast, stirring occasionally, until dried (6-8 minutes). Cool, then coarsely grind with salt and lemon rind with a mortar and pestle. Store in an airtight container until required. Celery salt will keep for several weeks, but the flavour is brightest when used within a couple of days.
03   Combine mayonnaise, Tabasco, garlic, lemon rind and juice in a bowl, season to taste, mix well and refrigerate for flavours to infuse (30 minutes and up to a week).
04   To serve, drain prawns from marinade and serve with Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes and celery leaves.

Topics:

SUMMER, SNACK, CHRISTMAS, CELERY, SHALLOTS, CHILLIES, MODERN AUSTRALIAN, PRAWNS, SEAFOOD, GARLIC, DRINK SUGGESTION, VODKA

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

KIRSTEN BOOKALLIL, EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

A BLOODY MARY, OF COURSE. , suggested by MAX ALLEN

FEATURED IN

Dec 2014

Dec 2014

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