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Brioche Prawn Rolls with Confit Garlic Aioli

These Brioche Prawn Rolls with Confit Garlic Aioli are the best way to use up leftover prawns. They come together in a matter of minutes so they are perfect for quick and easy entertaining.

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INGREDIENTS NEEDED FOR BRIOCHE PRAWN ROLLS

  • Brioche rolls
  • Cooked prawns
  • Chives
  • Lemon zest
  • Confit garlic
  • Grapeseed oil
  • Egg
  • Gem lettuce

Step-by-Step Recipe Guide For Brioche Prawn Rolls

For the Aioli:

  • Add all of the ingredients for the aioli to in immersion blender jug and position the immersion blender at the very bottom of the canister.
  • Start blending and when the ingredients begin to emulsify, very slowly pull the wand up throught the oil.
  • Once the aioli is fully incorporated and emulsified, feel free to move the blender up and down.
  • Balance with salt and lemon or vinegar if needed.
  • If you would like it slightly thinner, add a splash of water.

For the rolls:

  • Peel and devein the prawns then chop them into roughly 0.5cm pieces
  • Add to a bowl with chives, lemon zest and a few tablespoons of aioli.
  • Place a few pieces of lettuce to the base of a brioche roll and top with some of the prawn mixture.
  • Top with another sprinkle of chives and serve. 

Creamy Brioche Prawn Rolls

These Brioche Prawn Rolls with Confit Garlic Aioli are the best way to use up leftover prawns. They come together in a matter of minutes so they are perfect for quick and easy entertaining.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Lunch, Snack
Cuisine: American, Australian, European
Ingredients Method

Ingredients
  

  • 10 garlic confit cloves
  • 1 cup neutral oil eg vegetable, canola, grapeseed
  • 1 egg
  • 1 tbsp lemon juice or white wine venegar more or less to taste
  • pinch of sea salt to taste
  • 400 g large cooked whole Prawns shelled (or approx 200g pre-peeled)
  • 4 brioche rolls
  • ½ bunch chives finely chopped
  • Zest from half lemon
  • 1 baby gem lettuce

Method
 

For the Aioli:
  1. Add all of the ingredients for the aioli to in immersion blender jug and position the immersion blender at the very bottom of the canister.
  2. Start blending and when the ingredients begin to emulsify, very slowly pull the wand up throught the oil.
  3. Once the aioli is fully incorporated and emulsified, feel free to move the blender up and down.
  4. Balance with salt and lemon or vinegar if needed.
  5. If you would like it slightly thinner, add a splash of water.
For the rolls:
  1. Peel and devein the prawns then chop them into roughly 0.5cm pieces
  2. Add to a bowl with chives, lemon zest and a few tablespoons of aioli.
  3. Place a few pieces of lettuce to the base of a brioche roll and top with some of the prawn mixture.
  4. Top with another sprinkle of chives and serve.

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Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂

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