"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.
- 50 gm salt
- 500 gm peeled and cleaned raw prawns
- 8 small brioche buns, split
- 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
- 6 russet potatoes, scrubbed
- 2 tbsp sea salt flakes
- For deep-frying: vegetable oil
- To taste: celery salt
- 1For 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.
- 2Stir 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.
- 3Meanwhile, for Kewpie tartare sauce, combine ingredients in a bowl and season to taste.
- 4For 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.
- 5To 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.
Drink Suggestion: La Sirène Wild Saison ale. Drink suggestion by Manu Potoi