Name: Bloody Mary prawn rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 - 12
Ingredients: 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

Bloody Mary prawn rolls

Vodka-pickled prawns, soft pull-apart rolls and a generous slather of mayonnaise. It's the sandwich of summer.

Serves 10 - 12

Prep

30M

Cook

10M

Total

40M

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.

Ingredients

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

Main

1.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.

2.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.

3.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).

4.To serve, drain prawns from marinade and serve with Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes and celery leaves.