To celebrate what’s left of summer, Rosewood Wines estate chef Wesley Gendron is serving up decadent prawn rolls for the already well-hydrated visitors at the winery. Coated in a fresh dijonnaise and served in a warm brioche bun layered with lettuce, these rolls are the perfect alternative to hotdogs and burgers for the adventurous summer-lover in your life and are best paired with crisp, cool, white wines such as Rosewood’s standout savagnin.
Yields 4 rolls
200 grams (20-40 count) prawns (or shrimp)
1 tablespoon Dijon mustard
4 tablespoons mayonnaise
3 teaspoon capers with juice
½ lemon zested
1 stalk celery with leaves chopped
4 brioche hotdog buns
4 large Boston bib lettuce leaves
2 spring onions, chopped
Bring a medium pot of water to a boil and add 2 tablespoons of salt per litre.
Add the prawns and turn off the heat.
Stir once a minute until they turn pink: about 3 minutes.
Remove from the water and let cool in the fridge.
Mix the mustard, mayo, capers, lemon, and celery in a bowl. Toss with the shrimp.
Lightly warm the brioche and line with a lettuce leaf.
Spoon the mixture into the buns and top with spring onions and light dusting of paprika.
Serve with your favourite potato chips and pickle.