I love this recipe because it comes together fast and tastes like something I’d order at a seaside café. The prawns take just minutes to cook, the dressing is tangy and creamy, and the crunchy celery and fresh herbs balance everything beautifully. Toasted brioche buns make it feel indulgent while still being incredibly simple to prepare.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dressing ⅓ cup mayonnaise Zest of ½ a lemon 1 Tbsp lemon juice 1 tsp Worcestershire sauce ½ tsp paprika Salt and pepper
To serve 4 long brioche buns Lemon wedges Spring onion or chives
Directions
I begin by placing a non-stick frying pan over medium heat and spraying it lightly with oil. I add the prawns and fry them for a couple of minutes on each side until they turn pink and opaque. I season them with salt and pepper, then place them in a large bowl to cool slightly.
For the dressing, I whisk together the mayonnaise, lemon zest, lemon juice, Worcestershire sauce, paprika, salt, and pepper in a small bowl until smooth.
Once the prawns are cool, I add the celery, spring onion, chives, and chopped lettuce to the bowl. I pour the dressing over the top and mix everything until well combined.
To assemble, I toast the brioche buns in a dry frying pan for 1–2 minutes on each side until they’re lightly browned. I divide the prawn mixture evenly among the four buns, garnish with extra spring onion or chives, and serve immediately with lemon wedges.
Servings and Timing
This recipe makes 4 rolls. Prep time: 15 minutes Cook time: 5 minutes Total time: 20 minutes
Variations
I sometimes add diced cucumber or finely chopped dill for extra freshness. When I want more heat, I mix a pinch of cayenne or a dash of hot sauce into the dressing. For a richer flavor, I swap the brioche buns for buttery toasted rolls, or I serve the filling inside mini rolls for an easy starter. Avocado slices also make a great creamy addition.
Storage/Reheating
I store the prawn mixture in an airtight container in the refrigerator for up to 1 day. I keep the mixture separate from the buns so they stay soft and fresh. Since prawns can become rubbery when reheated, I serve leftovers cold. The assembled rolls are best enjoyed immediately.
FAQs
Can I use fresh prawns instead of frozen?
Yes, I often use fresh prawns—just clean and cook them the same way.
Do I have to pan-fry the prawns?
No, I can poach or grill them, but pan-frying gives great flavor.
Can I make the filling ahead?
Yes, I prepare the filling a few hours ahead and chill it until serving.
Can I substitute mayonnaise?
Greek yogurt or a mix of yogurt and mayo works well.
What other herbs can I use?
Dill, parsley, or basil are all delicious alternatives.
Can I make smaller rolls for entertaining?
Yes, I use buffet rolls or slider buns for bite-sized servings.
Can I add extra vegetables?
Absolutely—finely chopped capsicum or red onion work nicely.
Why toast the buns?
Toasting adds flavor and helps the buns stay firm against the creamy filling.
Can I use a different type of bun?
Yes, any soft roll works well.
How do I keep the prawns from getting tough?
I cook them just until they change color—overcooking makes them rubbery.
Conclusion
I love making these Prawn Rolls because they’re fresh, quick, and full of bright flavors. Whether I serve them for lunch, a casual dinner, or as a summery starter, they always feel special and satisfying with minimal effort.
Light, creamy prawn rolls made with pan-fried prawns, crisp vegetables, and a zesty lemon-paprika dressing, all tucked into toasted brioche buns for a fresh and irresistible meal.
Total Time:20 minutes
Yield:4 rolls
Ingredients
300 g frozen prawns, thawed, tails removed
2 celery sticks, finely diced
1 spring onion, finely sliced
2 Tbsp chives, finely chopped
2 lettuce leaves, chopped
Dressing
1/3 cup mayonnaise
Zest of 1/2 lemon
1 Tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp paprika
Salt and pepper, to taste
To Serve
4 long brioche buns
Lemon wedges
Spring onion or chives, for garnish
Instructions
Heat a non-stick pan over medium heat and spray lightly with oil. Add prawns and pan-fry 2 minutes per side until pink and opaque. Season with salt and pepper and transfer to a bowl to cool.
In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, Worcestershire sauce, paprika, salt, and pepper.
Once prawns have cooled slightly, add celery, spring onion, chives, and chopped lettuce. Pour dressing over and mix to combine.
Toast brioche buns in a dry frying pan for 1–2 minutes per side until lightly browned.
Divide prawn mixture among the buns, garnish with extra spring onion or chives, and serve with lemon wedges.
Notes
Add diced cucumber or dill for extra freshness.
Mix in cayenne or hot sauce for heat.
Use toasted buttery rolls or mini slider buns for serving.
Add sliced avocado for added creaminess.
Serve leftover filling cold to avoid rubbery prawns.
