Name: Prawn rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 50 gm salt; 500 gm peeled and cleaned raw prawns; 8 small brioche buns, split; Pickled celery; 500 ml (2 cups) white vinegar; 110 gm (½ cup) caster sugar; 2 tbsp sea salt flakes; 1 tbsp each yellow mustard seeds, black peppercorns and dried chilli flakes; 2 garlic cloves, smashed with the flat of a knife; 4 celery stalks, very thinly sliced diagonally; Kewpie tartare sauce; 150 gm Kewpie mayonnaise; 4 cornichons, very finely diced; 2 tsp capers in brine, finely chopped; 2 tsp finely diced Spanish onion; 1 tsp lemon juice, or to taste; Potato chips; 6 russet potatoes, scrubbed; 2 tbsp sea salt flakes; For deep-frying: vegetable oil; To taste: celery salt

“Prawn rolls are found at every tourist trap in Maine – every roll is different,” says Wall. “We substituted the celery salt some shacks use with pickled celery to offer brightness to a rich roll. Potato chips offer a textural contrast and are the king of American sandwich garnishes. These homemade potato chips are infinitely better than shop-bought brands – maybe some of the guilt of eating potato chips can be offset by knowing you made them yourself.” Begin this recipe a day ahead to pickle the celery.

Ingredients

50 gm salt

500 gm peeled and cleaned raw prawns

8 small brioche buns, split

Pickled celery

500 ml (2 cups) white vinegar

110 gm (½ cup) caster sugar

2 tbsp sea salt flakes

1 tbsp each yellow mustard seeds, black peppercorns and dried chilli flakes

2 garlic cloves, smashed with the flat of a knife

4 celery stalks, very thinly sliced diagonally

Kewpie tartare sauce

150 gm Kewpie mayonnaise

4 cornichons, very finely diced

2 tsp capers in brine, finely chopped

2 tsp finely diced Spanish onion

1 tsp lemon juice, or to taste

Potato chips

6 russet potatoes, scrubbed

2 tbsp sea salt flakes

For deep-frying: vegetable oil

To taste: celery salt

Method

Main

1.For pickled celery, place ingredients, except celery, and 500ml water in a saucepan over medium-high heat, bring to the boil, then remove from heat and stand for 15 minutes to infuse. Bring back to the boil, then strain liquid over celery in a non-reactive container. Cover and refrigerate for at least 24 hours. Pickled celery keeps for a week.

2.Stir salt and 500ml cold water in a non-reactive container until salt dissolves, add prawns and stand to brine (12 minutes). Drain and place in a large steamer basket over a large saucepan of gently simmering water, cover and steam until cooked (10-12 minutes). Refrigerate to cool completely, then chop into bite-sized pieces and set aside.

3.Meanwhile, for Kewpie tartare sauce, combine ingredients in a bowl and season to taste.

4.For potato chips, dissolve salt in 1.5 litres cold water in a large bowl, slice potatoes paper-thin on a mandolin, add to bowl and stand for 20 minutes, then drain well and spread on trays lined with paper towel to dry (20 minutes). Preheat oil to 150C in a large saucepan, add chips in batches and cook, stirring occasionally, until oil stops bubbling and chips turn very light golden around the edges (6-8 minutes). Remove with a slotted spoon, drain on paper towels and season generously with celery salt or salt. Set aside.

5.To serve, combine prawns and Kewpie tartare sauce to taste in a bowl. Toast brioche rolls under a hot grill, fill each with prawn mixture and top with a little drained pickled celery. Serve with potato chips.

Drink Suggestion: La Sirène Wild Saison ale. Drink suggestion by Manu Potoi
Notes

Casey Wall

Styling by Emma Knowles

Ingredients

Method

Main

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