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.
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
Instructions
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.