This is what I call the Poor Man’s Lobster Roll, lol. Most of you are probably not unfamiliar with lobster rolls because they are one of the ‘in’ things to eat in Singapore. But the costs can be really expensive and you probably don’t even get a lot of lobster meat for what you pay.
My homemade version of ‘lobster roll’ is made with prawns instead of lobster meat. Of course if you can readily get lobster or budget isn’t an issue, go with the real thing. But in terms of taste and texture, prawns work really well in this. Just make sure you buy the freshest prawns from the market and don’t use frozen ones. Alternatively, you can use langoustine, scampi or crayfish (known as ‘hay poh’ in local dialect) too.
The prawn filling is absolutely moist, crunchy, creamy and delicious. Even if you don’t have it between buns, you can toss them with extra lettuce, tomatoes and/or other veggies to make a really good prawn salad. Enjoy! 🙂
Prawn Rolls Recipe
Ingredients (serves 2)
For the prawn filling:
250g prawns, blanched in boiling water & shelled
1 stick celery, thinly sliced
1 stalk spring onion, finely chopped
3 tbsp reduced fat mayonnaise
1 tbsp reduced fat sour cream
1 tbsp sweet chilli sauce
zest of 1 lemon
juice of 1/2 lemon
2 wholemeal hot dog buns, halved
paprika as garnish (optional)
potato chips as side (optional)
1. Combine all ingredients for the prawn filling in a mixing bowl. Stir thoroughly and chill in fridge till ready to use.
2. Butter the buns and toast them slightly over a frying pan.
3. Fill each bun with lettuce leaves followed by the prawn filling and garnish with paprika on top.
4. Serve with chips or a side of your choice.