REALLY GOOD PRAWN ROLL RECIPE
Hey everyone, happy Tuesday!
I don’t know about you, but for this week’s newsletter, I’m not giving up on summer just yet. There’s still time for a few of these tasty prawn rolls. When I was a kid, I loved going to the fishmonger with my mum, getting a pint of those tiny prawns with the shells on. I’d patiently sit and peel each one, enjoying the process. The sauce uses tomato purée in a really clever way for extra flavour, a tip my pal Ben Lippett gave me last year, and it’s been a game-changer ever since.
I’ve kept the sauce fairly classic here - creamy, tangy, and with just a hint of lemon. But if you’re the type who likes a bit of heat, feel free to grab your favourite hot sauce and spice it up. This recipe is versatile, so you can easily tailor it to suit your taste.
If you can, pop down to your local fishmonger and pick up some small North Atlantic prawns. They’re usually sold by the pint—a nice nod to old-school measurements - and they pack an incredible amount of flavour for their size. Plus, they’re a much more affordable option compared to the posh lobster roll, but they don’t compromise on taste.
As for the roll, I’ve opted for a brioche hot dog-style roll, which feels like a budget-friendly alternative to the more luxurious lobster roll. If you’re not a fan of brioche, a soft, floured bap is also a fantastic option for soaking up all that delicious sauce.