Classic Fresh Prawn Shrimp Rolls Food

SHRIMP ROLLS

Steps:

• Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.

CLASSIC FRESH PRAWN (SHRIMP) ROLLS

Steps:

• Combine mayonnaise, sauce, spring onion, and lemon juice together and mix well.
• Stir through prawns and season with freshly ground black pepper.
• Split rolls and fill with prawn mix and top with the baby rocket.

LOBSTER & SHRIMP ROLLS

Steps:

• Ensure that lobster and shrimp are completely thawed. Allow to thaw in the refrigerator or by gradually running warm water over the meat while in a sealed plastic bag. Don't use the microwave "defrost" setting, as this will precook part of the meat, resulting in overcooking!
• Bring a large pot of water to a boil. Sprinkle in kosher salt and thyme to season the water.
• While the water is starting to boil, season shrimp with salt and pepper. Coat a non-stick pan with cooking spray, and cook shrimp on medium heat until pink, 3-5 minutes. Cover and place in refrigerator to cool.
• Once water comes to a boil, add lobster tails, and reduce heat to low. The water should fully cover the lobster tails.
• Steam lobster tails for about 10 minutes. The color will change to a bright red. Check the flesh to see if it looks cooked. If the meat looks clear in any part, boil for an additional minute at a time and check again.
• While lobster tails are still hot, carefully cut them in half using kitchen shears. The lobster will continue to cook in the shell, resulting in overcooking, if you don't do this.
• Remove lobster from shell using a fork, Remove any broken pieces of the shell, then cut lobster in small chunks. Remove tails from shrimp and cut into chunks of similar size.
• Blend olive oil mayonnaise, finely chopped dill, and lime juice together, then mix in lobster and shrimp pieces.
• Allow to fully cool in a refrigerator before serving.

PRAWN (SHRIMP) MOUSSE ROLLS OR TRIANGLES

Steps:

• Preheat oven to 200°C.
• Place the prawns into a blender and pulse and then add the chives and spring onions and give another quick pulse and then add the eggs and pulse again this time until smooth.
• Place the mousse into a mixing bowl, add the rice flour and stir through.
• Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter and then cut the buttered sheets in half.
• Spoon 1/3 of the prawn mix into the centre and smear over 1/2 of the sheet diagonally and roll up into a spring roll shape.
• Continue this process with the remaining sheets.
• Place on a greased baking sheet and bake at 200C for 15 minutes.
• Cut each one in half on a diagonal.
• Dipping sauce - mix the mayonnaise and the olive tapenade until blended.
• Serve with prawn mousse rolls.
• TO MAKE TRIANGLES - Lay out a sheet of filo pastry, using a pastry brush, liberally coat the pastry with the melted butter and then place another filo sheet on top and brush with butter.
• Cut the layered pastry into 10cm wide strips, place 1 heaped tablespoon of prawn mix on top and fold over to form a triangle, then continue folding in alternate directions until the mouse in encased (repeat this process until all your prawn mix and filo pastry is used).
• Bake as per the rolls.

PRAWN SPRING ROLL WRAPS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.
• Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.

CREAMY SHRIMP ROLLS

Steps:

• In a large bowl, whisk together the mayonnaise, mustard, brine and 1/4 tsp pepper.
• Add the shrimp, cornichons and tarragon and toss to combine. Add salt and pepper as needed.
• Line the buns with the lettuce and top with the shrimp mixture.

SALT AND PEPPER SHRIMP ROLLS

Steps:

• In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
• Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
• Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
• Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
• Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.