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Bloody Mary prawn rolls


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.

You'll need

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

Method

  • 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.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

A Bloody Mary, of course.

Featured in

Dec 2014

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