Prawn Roll (American Seafood Roll with Lemon Mayo)
Chilled prawns tossed in lemony mayonnaise with celery and chives, piled into a buttery toasted bun for a quick coastal lunch.
Made with Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the prawns very dry with kitchen paper and chop roughly into bite size pieces, leaving a few whole.
- 2
Mix your ready made homemade mayonnaise (see the base recipe) with the lemon zest, 1 tablespoon of lemon juice, celery and chives.
- 3
Fold the prawns gently through the dressing and season with black pepper and a pinch of salt. Chill while you toast the buns.
- 4
Heat a frying pan over a medium heat. Butter the outsides of the buns and toast for 1 to 2 minutes on each side until golden.
3 min - 5
Split the buns and spoon in the prawn mixture, piling it high.
- 6
Serve straight away, with crisps and extra lemon.
Tips
- Dry the prawns thoroughly or the filling becomes watery.
- Toast the buns in butter. It adds flavour and a crisp surface.
- Keep the filling cold and the buns hot for the best contrast.
Storing and freezing
Make the filling up to 6 hours ahead and keep it covered in the fridge. Eat on the day, and fill the buns just before eating.
Questions
Can I use lobster or crab?
Yes. Cooked lobster is the traditional New England filling, and white crab meat works too. Use the same dressing and amounts.
Can I use frozen prawns?
Yes. Thaw them fully in the fridge, drain and pat dry. Cooked and peeled prawns are fine to use as they are.
Is it gluten free?
Not with brioche buns. Use gluten free rolls toasted in butter, and check the mayonnaise label.
More made with homemade mayonnaise
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
