How to make the delicious prawn and cray roll that became a cult classic dish for Melbourne seafood shop

Anthony and Laura Yotis own the speciality seafood shop, The Fishmonger’s Son.

And the pair have shared how to make their delicious prawn and cray roll that became a cult classic dish.

Prawn and cray roll

MAKES 4

24 cooked prawn cutlets, tails off, chopped into 1 cm pieces

200 g cooked crayfish meat, chopped

Handful of finely chopped spring onion (or chives work well here too)

A good handful of finely chopped flat-leaf parsley leaves

1 ½ cups Japanese mayonnaise

zest and juice of 1 lemon

1 tablespoon Dijon mustard

4 banh mi dinner-size rolls

4 gem lettuce leaves, washed and trimmed

½ red onion, finely sliced, to serve

Freshly ground black pepper

Method

1 In a bowl, combine the chopped prawns, crayfish, spring onion, parsley and 1 cup of the mayonnaise, then add the lemon zest to taste. You want to taste all the elements and ensure they are well coated with mayonnaise. We like it quite lemony, but adjust to your taste.

2 In another bowl, mix the Dijon mustard and the remaining mayonnaise.

3 Add a teaspoon or so of lemon juice so it’s well-balanced and not too strong.

4 Next, cut your rolls in half, ready for the filling.

5 Spread the Dijon mayo on the bottom of the roll. Lay a leaf of gem lettuce on top. Spoon on the prawn and crayfish mix. Garnish with a few fine rings of red onion and a sprinkle of black pepper. Ready to serve.