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Donal Skehan
Sriracha Prawn Cocktail Rolls | DonalSkehan.com
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Sriracha Prawn Cocktail Rolls

July 26

A little more involved but ultimately this is such an easy lunch to have in your repertoire. I’ve used raw king prawns here but to make the assembly even quicker, use cooked king prawns and just toss with a drizzle of sesame oil before assembling the rest of the baguette.

  • serves Serves 2
  • time 20 mins

Method

  1. 1. Make the quick pickle by placing all the ingredients into a bowl and mixing together with your hands, massaging the sugar and salt into the vegetables until dissolved. Set aside.
  2. 2. Make the mayonnaise by mixing all the ingredients in a bowl then set aside.
  3. 3. Heat some sesame oil in a frying pan over a medium heat and fry the prawns, turning half way through, until they turn pink - about 3 minutes.
  4. 4. Split the baguettes down the middle.
  5. 5. To build the baguettes spread the baguette with the mayonnaise and pile in some of the pickled vegetables. Top with the prawns and some more mayonnaise then garnish with the herbs and chilli.

Ingredients

150g raw king prawns

Sesame oil, for frying

For the quick pickle:

1 carrot, julienned

½ cucumber, julienned

3 tbsp rice wine vinegar

1 tbsp caster sugar

1 tsp salt

For the mayonnaise:

4 tbsp Kewpie mayonnaise

2 tbsp sriracha chilli sauce

1 tbsp soy sauce

1 tsp fish sauce

Handful coriander, roughly chopped

To serve:

2 demi baguettes, sliced in half

Butterhead lettuce leaves

Handful of coriander leaves

Handful mint leaves

1 red chilli, finely sliced