Prawn rolls


"Prawn rolls are found at every tourist trap in Maine - every roll is different," says Wall. "We substituted the celery salt some shacks use with pickled celery to offer brightness to a rich roll. Potato chips offer a textural contrast and are the king of American sandwich garnishes. These homemade potato chips are infinitely better than shop-bought brands - maybe some of the guilt of eating potato chips can be offset by knowing you made them yourself." Begin this recipe a day ahead to pickle the celery.

You'll need

50 gm salt 500 gm peeled and cleaned raw prawns 8 small brioche buns, split   Pickled celery 500 ml (2 cups) white vinegar 110 gm (½ cup) caster sugar 2 tbsp sea salt flakes 1 tbsp each yellow mustard seeds, black peppercorns and dried chilli flakes 2 garlic cloves, smashed with the flat of a knife 4 celery stalks, very thinly sliced diagonally   Kewpie tartare sauce 150 gm Kewpie mayonnaise 4 cornichons, very finely diced 2 tsp capers in brine, finely chopped 2 tsp finely diced Spanish onion 1 tsp lemon juice, or to taste   Potato chips 6 russet potatoes, scrubbed 2 tbsp sea salt flakes For deep-frying: vegetable oil To taste: celery salt

Method

  • 01
  • For pickled celery, place ingredients, except celery, and 500ml water in a saucepan over medium-high heat, bring to the boil, then remove from heat and stand for 15 minutes to infuse. Bring back to the boil, then strain liquid over celery in a non-reactive container. Cover and refrigerate for at least 24 hours. Pickled celery keeps for a week.
  • 02
  • Stir salt and 500ml cold water in a non-reactive container until salt dissolves, add prawns and stand to brine (12 minutes). Drain and place in a large steamer basket over a large saucepan of gently simmering water, cover and steam until cooked (10-12 minutes). Refrigerate to cool completely, then chop into bite-sized pieces and set aside.
  • 03
  • Meanwhile, for Kewpie tartare sauce, combine ingredients in a bowl and season to taste.
  • 04
  • For potato chips, dissolve salt in 1.5 litres cold water in a large bowl, slice potatoes paper-thin on a mandolin, add to bowl and stand for 20 minutes, then drain well and spread on trays lined with paper towel to dry (20 minutes). Preheat oil to 150C in a large saucepan, add chips in batches and cook, stirring occasionally, until oil stops bubbling and chips turn very light golden around the edges (6-8 minutes). Remove with a slotted spoon, drain on paper towels and season generously with celery salt or salt. Set aside.
  • 05
  • To serve, combine prawns and Kewpie tartare sauce to taste in a bowl. Toast brioche rolls under a hot grill, fill each with prawn mixture and top with a little drained pickled celery. Serve with potato chips.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

La Sirène Wild Saison ale.

Featured in

Sep 2014

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