Prawn Fatteh Rolls
Ingredients
4 x brioche hot dog rolls
80g Kewpie mayonnaise
30g black tahini (or regular tahini)
500g steamed/boiled prawns, roughly chopped
3 cloves of garlic, finely chopped
40g pine nuts
60g Greek yoghurt
1 bunch sliced shallots
80g butter
20ml lemon juice
5g sesame seeds
½ bunch chives, finely chopped
salt to taste
Method
For the prawn mix:
- Toast pine nuts in a pan on low heat until light brown.
- Burn the butter in a pot until nicely caramelised and foaming, then remove from the heat.
- Reserve ¼ of the burnt butter to butter the bread rolls.
- In a large bowl, mix the chopped prawns, tahini, burnt butter, shallots, yoghurt, garlic, pine nuts, and season with salt.
For the black tahini mayonnaise:
Mix kewpie mayonnaise and black tahini in a mixing bowl.
To serve:
- Spread the reserved burnt butter on the buns and toast them on low heat in a non-stick pan until crispy.
- Fill up the buns with the prawn mix.
- Drizzle black tahini mayonnaise on top.
- Garnish with sesame seeds and chives.
Serves 4
Henrietta
75 Chapel St, Windsor
