These brioche rolls are the perfect addition to a picnic or street party, where we use a classic prawn cocktail filling to offer a level of nostalgia.
We give our rolls a ‘spicy’ twist with our sriracha mayonnaise, which is then topped with gorgeous ribbons of pickled cucumber, sliced avocado and shredded baby gem lettuce to give a delicious crunch.
We use cooked king prawns within this recipe, as we find that king prawns, (or tiger prawns), are more rich in flavour and deliciously juicy, in comparison to normal prawns. If you are looking for a sweeter prawn, you should try pink shrimp, as they contain less ammonia compared to other prawns, and have gentle suavity to them.
- Start by pickling the cucumber ribbons. In a small bowl mix together the caster sugar, ½ tsp Maldon Salt and the rice wine vinegar until the salt and sugar have dissolved. Then add the cucumber ribbons and mix well, set aside to gently pickle whilst you make the rolls.
- In a separate bowl, mix the mayonnaise, siracha and tomato ketchup. Season with Maldon Salt and cracked black pepper. Next add the cooked prawns and stir in so they are well coated in the sauce.
- Slice open the brioche buns lengthways. First, pile in a little of the shredded baby gem lettuce, then top with the prawn cocktail mixture and a pinch of cayenne.
- Finish with some slices of avocado and ribbons of the pickled cucumber.
What sauce is used for prawn cocktails?
The retro classic sauce used in prawn cocktails is a Marie Rose Sauce. This is made from using mayonnaise, ketchup and Worcestershire sauce. We add a few drops of Siracha to our recipe to give a gentle kick of heat to the sauce, which make the prawns sing in flavour!
What goes well with these rolls?
If you are looking to impress your guests at a picnic, we recommend serving these brioche rolls with our delicious arancini balls, with a side of homemade hummus for dipping!
