Prawn Brioche Rolls
Prawn Brioche Rolls filled with Bulla Crème Fraîche and fresh herbs, served with cos lettuce and dill. Perfect for a special occasion or seafood lover.
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Cooking tools:
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 18 large prawn tails
- 1/4 cup Bulla Crème Fraîche
- 2 Tbsp egg mayonnaise
- 1 Tbsp parsley, chopped
- 1 spring onion, chopped
- finely grated rind of 1/2 lemon
- salt flakes & freshly ground pepper
- 6 brioche dinner rolls
- cos lettuce & dill
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