- Place the prawn meat in a bowl and add the mayonnaise, chives and half the finger lime beads. Stir gently to combine, season with salt and pepper and add the lemon juice. Cover and refrigerate for 30 minutes.
- Pop the buns in a low oven to warm through (don’t toast). Cut down the centre on the top of each roll, being careful not to cut all the way through.
- Spread with soft butter and spoon the prawn mix down the middle of each roll to fill it. Top with extra finger lime beads and serve.
- Enjoy your prawn rolls with finger lime mayo with a crisp glass of white wine, or a nice, ice cold beer.
Prawn Rolls with Finger Lime Mayo
Recipe by Iron Chef Shellie
This is simply heaven on a bun.
Ingredients
- 600g whole cooked king prawns, peeled
- 6 tbsp whole egg mayonnaise
- 4 finger limes halved lengthways, beads scooped out
- 2 tbsp finely chopped chives
- sea salt and freshly ground pepper
- juice of ½ lemon
- 6 brioche hot dog buns
- 2 tbsp unsalted butter, softened
