Vanilla-Butter King Prawn Rolls

Number of Portions
Vanilla-Butter King Prawn Rolls


- 8 hot dog rolls, split
- 40 grams butter, softened, divided
- 15 ml olive oil
- 1 tbsp finely chopped shallots
- 1 tsp
- 454 grams king prawns, peeled, deveined and cut in half
- 1/4 tsp Paprika
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 30 ml dry sherry or white wine
- 1 tsp
- 55 grams mayonnaise
- Small salad greens, such as baby spinach or baby rocket


Lightly brush each roll with some of the butter. Heat a large sauté pan on a medium heat and place the rolls, buttered-side down, in the pan. Toast for 2 to 3 minutes per side or until golden brown. Remove from pan and set aside.

Heat the oil and remaining butter in the same pan on a medium heat. Add the shallots and garlic; cook and stir for 1 minute or until fragrant. Add the prawns, paprika, salt and pepper and cook and stir for 3 to 4 minutes or just until the prawns turn pink. Stir in the sherry and vanilla and cook until heated through.

Spread each roll with the mayonnaise. Place the baby greens in the rolls, spoon the prawn mixture into each roll, drizzle with the remaining sauce and serve immediately.

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