Prawn Rolls | Rockwell & Sons, Melbourne

Ingredients

• 50 gm salt
• 500 gm peeled and cleaned raw prawns
• 8 small brioche buns, split
• Pickled celery
• 500 ml (2 cups) white vinegar
• 110 gm (½ cup) caster sugar
• 2 tbsp sea salt flakes
• 1 tbsp each yellow mustard seeds, black peppercorns and dried chilli flakes
• 2 garlic cloves, smashed with the flat of a knife
• 4 celery stalks, very thinly sliced diagonally
• Kewpie tartare sauce
• 150 gm Kewpie mayonnaise
• 4 cornichons, very finely diced
• 2 tsp capers in brine, finely chopped
• 2 tsp finely diced Spanish onion
• 1 tsp lemon juice, or to taste
• Potato chips
• 6 russet potatoes, scrubbed
• For deep-frying: vegetable oil
• To taste: celery salt