This is the roll that started it all, really. When we opened The Fishmonger's Son in 2018, we wanted to offer something that captured the joy of eating fresh, beautiful seafood in a casual, no-fuss way. A prawn and cray roll does exactly that. Sweet cooked prawns and crayfish, tossed in a light mayo dressing and piled into a soft roll – it's simple, generous and the kind of thing you want to eat standing up in the sun.
We serve these in store, and they are always one of the most popular items on our menu. This is the version you can make at home – honestly, it's even better when you're surrounded by your own family.
Prawn & Cray Roll
Serves 4
You'll need
- 500 g cooked king prawn cutlets
- 200 g cooked crayfish tail meat, roughly chopped
- 3 tablespoons good-quality mayonnaise
- juice of ½ lemon
- 1 celery stalk, very finely sliced
- small handful of flat-leaf parsley or chives, finely chopped
- salt flakes and freshly ground black pepper
- 4 soft milk rolls or hot dog buns, lightly toasted
- butter, for spreading
- lemon wedges, to serve
How to make it
Combine the prawns and crayfish in a bowl. Add the mayonnaise, lemon juice, celery and herbs and toss gently to coat everything evenly. Season with salt flakes and freshly ground black pepper. Taste and adjust – you might want more lemon or a little more mayo.
Butter the toasted rolls generously. Pile the prawn and cray mixture into each roll and serve immediately with lemon wedges on the side.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.