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Prawn Brioche Rolls

Prawn Brioche Rolls

An easy, stylish party food that is impressive and guaranteed to be a crowd pleaser.

 6 Serves     20 minutes   5 minutes

    6 small brioche rolls
    40 g butter, softened
    1 kg whole cooked prawns, peeled and chopped
    2 tbsp mayonnaise
    2 celery stalks, diced
    1 tbsp chives, chopped
    1/2 small lemon, zested and juiced
    1 baby gem lettuces, washed


    1. Slice the rolls in half, and lightly butter each half. In a frying pan over medium heat, gently toast the bun halves on the pan until golden brown. Set aside to cool until ready to use.
    2. In a bowl, add the chopped prawns with mayonnaise, celery, chives, lemon zest and juice. Stir well until combined.
    3. To assemble add a piece of lettuce on the base, then spoon prawn filling in between each toasted brioche bun.

    Serve with potato chips, tabasco and an extra wedge of lemon if desired.


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