Description
Our Shrimp Roll adds a unique twist to the New England classic by incorporating avocado and steaming the buns, offering an extra creamy, tender bite.
Ingredients
Units Scale
- 750 g large shrimp, peeled and deveined
- 1 large Haas avocado, cubed
- 1 rib celery, finely minced
- 1 small white onion, finely minced
- 2 stalks spring onions, finely minced
- 1/2 cup tbsp mayonnaise
- 2 tbsp lemon juice
- 1/2 tsp caster sugar
- 2 tbsp Dijon mustard
- salt, to taste
- freshly ground black pepper, to taste
- 6 hot dog buns
- paprika, to garnish
Instructions
- In a steamer, bring 1 litre of water to a boil and season with 1 tablespoon of salt. Once boiling, steam the shrimp for about 3 to 5 minutes, until they turn bright pink and are cooked through.
- Remove the shrimp from the steamer and immediately place them into an ice water bath to stop the cooking process. After cooling, use a slotted spoon to transfer the shrimp to a cutting board, patting them dry with paper towels.
- Chop the shrimp into bite-sized pieces.
- In a large bowl, combine the chopped shrimp, avocado cubes, minced celery, spring onions and onion. Add mayonnaise, lemon juice, Dijon mustard, caster sugar, salt, and freshly ground black pepper. Stir until everything is well-mixed.
- Steam the hot dog buns for about a minute, just enough to warm them and make them soft.
- Fill each steamed bun with the shrimp mixture. Garnish with a sprinkle of paprika on top.
- Serve the shrimp rolls immediately.