Peri Peri Prawn Rolls

Warren Mendes

Ingredients:

Serves: 4

  • 16 XL green prawns, peeled
  • 4 x brioche or milk buns
  • ½ cup mayonnaise
  • 1 baby cos lettuce, washed and torn into pieces
  • 1 lebanese cucumber, sliced into ribbons

Peri Peri Sauce:

  • 1/3 cup extra virgin olive oil
  • 2 tbs caster sugar
  • 1/3 cup red wine vinegar
  • 10 birds eye chillies, deseeded
  • 4 garlic cloves
  • 20g ginger
  • Zest & flesh of 1 lemon
  • 1 tsp smoked paprika
  • Pinch of salt

Method:

  1. For the peri peri sauce, place all the ingredients in a small food processor and process until finely chopped. Transfer the mixture to a saucepan over medium heat and stir for 6-8 minutes or until thickened. Remove from heat and set aside.
  2. Heat a large frypan over medium high heat. Drizzle with a little oil then add the prawns, season with salt and cook for 2-3 minutes until slightly scorched. Add half the peri peri sauce and allow to bubble and coat all the prawns, remove from the heat.
  3. To assemble, split the rolls and spread one side with mayonnaise. Top with lettuce and cucumber then some prawns and a little more peri peri sauce. Spread a little more mayo on the bun lid and close.

Our friends at Wine Selectors suggest pairing this dish with a Semillon Sauvignon Blanc.

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