Fennel and cranberry slaw prawn rolls

Name: Fennel and cranberry slaw prawn rolls recipe
Yield: 4
Ingredients: 400g leftover cooked peeled prawns; 1 small fennel, thinly sliced, fennel fronds reserved, to serve; 62.50 ml chervil; 40.00 ml dried cranberries, roughly chopped; 1 eschalot, thinly sliced; 20.00 ml extra virgin olive oil; 1 tsp white wine vinegar; 4 brioche buns, split on the top; Potato chips, to serve; 120g whole egg mayonnaise; Zest and juice of 1 lemon, plus extra lemon wedges to serve; 1 bunch of chives, finely chopped; 1/4 tsp Tabasco

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P129 Fennel and cranberry slaw prawn rolls

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by Lucy Nunes

Delicious Team

Dec 28, 2022

Use up any leftover prawns and dinner rolls in this fancy next-day lunch.

400g leftover cooked peeled prawns
1 small fennel, thinly sliced, fennel fronds reserved, to serve
1/4 cup chervil
2 tbs dried cranberries, roughly chopped
1 eschalot, thinly sliced
1 tbs extra virgin olive oil
1 tsp white wine vinegar
4 brioche buns, split on the top
Potato chips, to serve

Chive and lemon mayo

120g whole egg mayonnaise
Zest and juice of 1 lemon, plus extra lemon wedges to serve
1 bunch of chives, finely chopped
1/4 tsp Tabasco

Method

1.

For the chive and lemon mayo, combine all ingredients in a large bowl.
2.

Cut prawns into large chunks and add to the chive and lemon mayo. Stir to combine and season to taste.
3.

Place fennel, chervil, cranberries, eschalot, oil and vinegar in a large bowl and toss to coat.
4.

To assemble, divide fennel slaw and prawn mixture between buns. Sprinkle with reserved fennel fronds. Serve immediately with lemon wedges and your favourite chips alongside.