Creamy Prawn Brioche Roll & Kūmara Rounds
with Pickled Cucumber & Sriracha
- Eggs
- Soy
- Wheat
- Gluten
- Milk
- Crustaceans
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Hazelnut
- Macadamia
- Brazil nut
- Cashew
- Pine nut
- Pistachio
- Sulphites
- Pecan
- Walnut
- Peanuts
Buttery brioche rolls stuffed with juicy prawns - yes, please! Paired with tangy pickled cucumber, a spicy kick of sriracha and a side of golden kūmara, this dish is a flavour-packed seafood-lover’s dream. Sweet, savoury and just the right amount of heat - every bite is pure indulgence!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Cos Lettuce
2
Kumara
1
Cucumber
1 packet
Sriracha
(Contains: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten, May contain traces of allergens; )
1 packet
Parsley
1 sachet
Lemon Pepper Seasoning
2
Brioche Hotdog Buns
(Contains: Eggs, Soy, Wheat, Gluten, Milk, Almond, Sesame, May contain traces of allergens, Hazelnut, Macadamia, Brazil nut, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Walnut, Peanuts; )
1
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut kumara into 0.5cm-thick rounds. • Place kumara on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper spice blend, season with pepper and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, thinly slice cucumber into rounds. Trim end of baby cos lettuce and separate leaves (see ingredients). Roughly chop parsley. Slice lemon into wedges. • In a medium bowl, combine the white wine vinegar, a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• When kumara has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer cooked prawns onto a chopping board, then roughly chop. Allow to cool slightly
• In a medium bowl, combine dill & parsley mayonnaise, a generous squeeze of lemon juice, sriracha and parsley. • Add prawns, tossing to coat. Season with salt and pepper.
• Slice brioche hotdog buns in half lengthways. • Wipe out frying pan and return to medium heat with the butter. Toast bread, open side down, until golden, 1-2 minutes.
• Drain pickled cucumber. • Assemble rolls with some pickled cucumber, cos and prawn mixture. • Divide creamy prawn brioche rolls between plates. Serve with scalloped kumara and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the mix of flavours and textures, describing it as restaurant-quality and delicious.
- Ease of prep: Easy to cook overall, though some found it involved many steps.
- Suggestions: Consider skipping extra lemon; the pickled cucumber provides enough acidity. Cooking spray works well for the kumara if olive oil isn't available.
- Portions: Several reviewers mentioned generous prawn portions, though one wished for a slightly larger serving overall.
