ULTIMATE PRAWN ROLLS & POTATO GEMS | Family Meal Ep 2

These prawn rolls are SUBLIME. Paired with potato gems (or tater tots) this the perfect weekend brunch or picnic meal! 

Serves 4-6 
INGREDIENTS
30 large prawns, shell on (roughly just over 1 kg) 1/2 large onion, peeled (the other half goes into the sauce)8 garlic cloves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 star anise
3 cups neutral oil (e.g. vegetable, rice bran)
25g butter (salted or unsalted)
salt
pepper
4 large crusty rolls (or 8 small hot-dog/brioche rolls)
gem lettuce or other salad greens
500-600g potato gems

SAUCE
4-5 tbsp kewpie mayo
4-5 tbsp ABC Original Chilli sauce (or other chilli sauce)
1-2 tbsp finely chopped dill
1-2 tbsp finely chopped flat leaf parsley
1-2 tbsp finely chopped celery leaf
1/2 large onion, finely diced
1 pickled cucumber, finely chopped
1 tbsp roughly chopped capers

METHOD
Peel the prawns completely, reserving the prawn shells in one bowl, the prawn meat in another. Butterfly the prawns to remove and discard the veins. 

Place all the prawn shells in a saucepan along with 4 cloves of garlic, lightly crushed, 1/2 onion, fennel seeds, peppercorns, star anise and 3 cups oil. Place on medium heat and allow to cook for 30 minutes. Around 10 minutes into this time, crush the ingredients in the saucepan with a potato masher or wooden spoon to release more flavour. Repeat this mashing again at 30 minutes, and then turn off heat. Allow the oil to cool enough to strain into a jar or jug. 

Cook the potato gems per packet instructions. If using an oven, heat the bread rolls in the last 5-6 minutes in the oven too. 

For the sauce, mix all the ingredients together in a bowl. 

For the prawns, add 2-3 tablespoons of prawn oil to a frying pan on medium-high heat. Once hot, add 4 finely chopped garlic cloves. Saute until just beginning to colour then add butter. Stir the butter until melted and foamy. Then add the prawns. Stir fry for 10-15 seconds until colour begins to become opaque. Then season with salt and pepper, stir fry again for another 1-2 minutes until just cooked. Remove from heat. 

To assemble, slice the rolls lengthways and spoon on some prawn oil on both sides of the bread. Then spread some sauce on the base, followed by a few salad leaves. Then top with 6-7 prawns, or as many as you like, then top with more sauce. Repeat for all the rolls. I prefer to cut the rolls in half to serve if they're big rolls. 

Serve the rolls with potato gems! A nice cold beer or lemonade wouldn't go astray! 

Enjoy x
Sarah