Summer Table: Prawn and cray roll

This Prawn and cray roll is an upmarket seafood delight born during the Melbourne lockdown and an instant hit.

Prawn & Cray Roll from the Fishmongers Son cookbook

Our roll was born of a desire to create a takeaway offering in early 2020. We started with a prawn roll and decided it needed a bit more oomph … enter the cray. This delicious little roll rose to fame during the infamous Melbourne lockdowns and has since become a signature of our store.

PRAWN & CRAY ROLL

Makes 4

INGREDIENTS

● 24 cooked prawn cutlets, tails off, chopped into 1 cm pieces

● 200 g cooked crayfish meat,

chopped

● Handful of finely chopped spring onion (or chives work well)

● A good handful of finely chopped

flat-leaf parsley leaves

● 1 ½ cups Japanese mayonnaise

● Zest and juice of 1 lemon

● 1 tablespoon Dijon mustard

● 4 banh mi dinner-size rolls

● 4 gem lettuce leaves, washed

and trimmed

● ½ red onion, finely sliced, to serve

● freshly ground black pepper

METHOD

In a bowl, combine the chopped prawns, crayfish, spring onion, parsley and 1 cup of the mayo, then add the lemon zest to taste. You want to taste all the elements and ensure they are well coated with mayonnaise. We like it quite lemony, but adjust to your taste.

In another bowl, mix the Dijon mustard and the remaining mayonnaise. Add a teaspoon or so of lemon juice so it’s well balanced and not too strong.

The Fishmongers Son.

Next, cut your rolls in half ready for the filling. Spread the Dijon mayo on the bottom of the roll. Lay a leaf of gem lettuce on top. Spoon on the prawn and crayfish mix. Garnish with a few fine rings of red onion and a sprinkle of black pepper.

Ready to serve!

From The Fishmonger’s Son: The expert guide to buying, preparing and cooking seafood, by Anthony Yotis and Laura De Florio Yotis (Pan MacMillan, RRP $44.95)