“While these crisp lobster and prawn rolls taste nothing like a traditional Andalucian pringa, which usually involves lots of slow-cooked meat, they’re as crunchy and juicy as the real thing so I’m pretty happy with that. I’ve used lobster because I love its sweet, fleshy meat, but you could also use cooked prawns, yabbies or Balmain bugs to toss through the mayo.” Shane Delia, Shane Delia’s Moorish Spice Journey

Serves
8

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 3 (4 votes)
Yum

Ingredients

  • vegetable oil, for deep-frying
  • 500 g peeled green prawns, coarsely chopped
  • 2 tbsp plain flour
  • Spanish smoked paprika, for sprinkling
  • 8 small bread rolls, cut in half
  • olive oil, for drizzling
  • 1 cooked lobster tail, peeled
  • handful of watercress, leaves picked

Gazpacho mayonnaise

  • 235 g (1 cup) mayonnaise
  • 2 tbsp tomato sauce (ketchup)
  • 1 tsp Tabasco sauce
  • ½ Lebanese cucumber, peeled and finely diced
  • ½ red onion, finely diced
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped mint
  • salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the mayonnaise, place all the ingredients in a bowl and combine well.

Heat the oil in a large saucepan or deep fryer to 180°C. Dust the chopped prawns in flour and shake off the excess, then deep-fry for 2 minutes or until golden and crisp. Remove with a slotted spoon, drain on paper towel and toss with paprika to taste.

Heat a frying pan over low heat. Drizzle the bread with olive oil and the cut sides with salt and pepper. Add to the hot pan and cook both sides of the rolls until golden and crisp.

Gently tear the lobster into bite size pieces. Toss with enough of the gazpacho mayo to coat well, then add the fried prawns and watercress. Fill the bread rolls with the lobster mixture and serve immediately.

 

Shane Delia's Moorish Spice Journey starts Thursday 15 October 2015 at 8pm on SBS and finishes 17 December 2015. Visit the Shane Delia's Moorish Spice Journey program page to catch-up on episodes online, scroll through recipes and read our interview with Shane.