BBQ Prawn Rolls with Taramasalata
FEATURING MONJAY MEZZA’S TARAMASALATA
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
Who says flavour needs time to develop? These BBQ prawn rolls are quick and ridiculously moreish. Garlic, chilli, the char of a hot grill and the creamy tang of our taramasalata. What are you waiting for? Just skip to the recipe already.
For those of you wondering exactly what taramasalata is, though, rest assured – you’ll love it. It’s one of those timeless dishes born out of necessity and a need to waste nothing. In the days of yore, when all our favourite rustic foods were invented, fisherman would salt roe and mash it up with stale bread. It’s an accompaniment to countless dishes that’s greater than the sum of its parts.
If you’re wondering what to pair it with, taramasalata is basically a mayonnaise made with fish eggs instead of hen’s eggs, so use it whenever you would traditional mayonnaise – as a dip for vegetable sticks, dolloped on pizza, as a side to barbecued meat. Or slathered on warm, buttery rolls jammed with grilled prawns.
- A clove of garlic
- ½ a red chilli
- ⅓ cup of olive oil
- 600 grams of green prawns, peeled
- A wedge of lemon
- 4 hot dog rolls
- A baby cos lettuce, torn into pieces
- Monjay Mezza’s Taramasalata
Crush the garlic in a mortar and pestle with a teaspoon of salt. Chop the chilli roughly, add to the garlic and pound it all together. Scrape the mixture into a bowl, pour in the olive oil, give it a stir and add the prawns. Let the prawns sit in the marinade for as long as you can. If you’re one to think ahead, do this the day before, but half an hour is better than nothing.
Fire up the barbecue to its hottest setting. Grill the prawns for a couple of minutes on either side, depending on their size and thickness. Take them off, squeeze over the lemon and put aside to rest.
Warm the rolls in the oven, careful not to toast them; the goal is soft and steamy. Cut them down the middle, leaving one side hinged. Spread with butter, throw in some torn lettuce and top with three or four prawns. Finally, spoon over some of our taramasalata for one of the tastiest BBQ prawn rolls you’ll ever eat.
TIP: Reserve the chilli and garlic oil and use as the base for risottos, simple pastas or the best scrambled eggs you’ll ever taste. Keep in the fridge for two days after using it as a marinade for the prawns.
Instead of BBQ prawn rolls, you could instead serve the grilled prawns on a platter with our taramasalata as a dip. Simple and equally delicious.
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