Easy Entrees

Tiger prawn milk buns

Name: Easy prawn rolls recipe
Yield: 8
Ingredients: 8 milk buns; 2 avocados, sliced; 1 Lebanese cucumber, sliced; 1 baby gem lettuce, leaves separated; 1.4kg cooked tiger prawns, peeled, deveined; 150g Kewpie mayonnaise; 100g tomato sauce; 20.00 ml each Worcestershire sauce and Frank’s RedHot sauce (or hot sauce of your choice); Finely grated zest and juice of 1 lime

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by Tom Gorringe

CHEF

Dec 09, 2023

“This is such a simple but delicious recipe, perfect for using up leftover prawns or to take to the beach as a light lunch.” – Tom Gorringe

8 milk buns
2 avocados, sliced
1 Lebanese cucumber, sliced
1 baby gem lettuce, leaves separated
1.4kg cooked tiger prawns, peeled, deveined

Marie rose sauce

150g Kewpie mayonnaise
100g tomato sauce
1 tbs each Worcestershire sauce and Frank’s RedHot sauce (or hot sauce of your choice)
Finely grated zest and juice of 1 lime

Method

1.

For the sauce, place all ingredients in a medium bowl and season with salt flakes and freshly ground black pepper (don’t be afraid to be generous with the pepper). Mix thoroughly, then store in an airtight container in the fridge (see note).
2.

Cut milk buns in half and toast cut-side down in a large frypan for 1-2 minutes until golden. Place sliced avocado on the base, followed by the cucumber. Place 2-3 crunchy lettuce leaves onto each bun and add a generous number of prawns. Finish with lashings of the Marie Rose sauce – as much as you like. Place the top bun on top, serve and enjoy.

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Recipe Notes

The sauce makes 1 1/4 cups. You can make it up to 1 week ahead. Store any leftover sauce in a jar in the fridge for up to 5 days.

If planning to eat the buns at home, take the time to toast the rolls cut-side down in a frypan before assembling. If planning to eat the buns at the beach or on a picnic, assemble the buns, but pack the sauce separately to add when ready to eat.