Think you've had a good prawn roll? Think again. The secret to an elevated, melt-in-your-mouth seafood roll isn’t just in the freshness of the prawns, but in the undeniably rich, umami-packed magic of Japanese Kewpie mayo. These are the best creamy kewpie mayo prawn rolls and utterly delicious.
I must admit, I'd never had a prawn roll life in my life. The idea of a prawn roll recipe was going round in my head, so I decided to give it a go. After a few tweaks, I came up with this recipe. I think you are going to love these prawn rolls. Juicy, tender prawns coated in a creamy dressing of Kewpie mayonnaise, coriander and soya sauce nestled in a bread roll of your choice.
Why you'll love the Creamy Kewpie Mayo Prawn Rolls
- Rich, Tangy Creaminess: Japanese Kewpie Mayonnaise has a richer flavour and is tangier than standard mayo, coating the prawns perfectly without weighing them down.
- The Umami Punch: A splash of soya sauce perfectly balances the richness of the mayo, adding a deep savory note that complements the natural sweetness of fresh prawns.
- Vibrant Freshness: Freshly chopped coriander (cilantro) cuts through the heavy, rich ingredients, giving every bite a bright, zesty, and herbaceous lift.
- The Perfect Texture: Serving this chilled mixture inside a crispy, crusty bread roll creates an amazing temperature and texture contrast.
These prawn rolls are so moist from the creamy Japanese flavoured dressing. They are light, delicious and bursting with flavour. Make 4 larger rolls for dinner or lunch or 8 smalls rolls for finger food. Super easy and perfect for entertaining.
I love seafood and it's a significant part of our Aussie food culture. Australia is a major global producer of high-value seafood and there is nothing more delicious than an Australian prawn. You can cook your own prawns or use precooked prawns. The choice is yours. As they say in Australian slang, "throw another prawn on the barbie."
The key ingredient is the Kewpie mayonnaise. Kewpie a popular Japanese mayonnaise known for its rich, creamy flavor, which is made with only egg yolks, rice vinegar, and a touch of monosodium glutamate (MSG), giving it a distinct umami taste. It has a silkier texture than Western-style mayonnaise and is used in many Japanese dishes, such as okonomiyaki and salads.
Tips for a delicious Prawn Rolls
- Don't Overcook: Ensure your prawns are juicy and tender. If cooking them yourself, cook just until they turn pink, then immediately cool them in the fridge before chopping
- Texture is Key: If using large prawns, roughly chop the prawns into bite-sized pieces. Avoid blending them into a paste so you maintain a great chunky, satisfying bite.
- Avoid Excess Seasoning: Since your Kewpie mayo packs a serious umami punch, avoid heavily seasoning the prawns themselves before mixing.
Liked this recipe
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What is your absolute favourite spot to eat the best creamy kewpie mayo prawn rolls? On the beach, or hidden away in your kitchen so you don't have to share? Leave a comment, would love to know.
Best Creamy Kewpie Mayo Prawn Rolls
Think you've had a good prawn roll? Think again. The secret to an elevated, melt-in-your-mouth seafood roll isn’t just in the freshness of the prawns, but in the undeniably rich, umami-packed magic of Japanese Kewpie mayo. These are the best creamy kewpie mayo prawn rolls and utterly delicious.
4
servings5
minutes10
minutes15
minutesIngredients
48 cooked prawns
1/2 cup Kewpie mayonnaise
1/4 cup coriander, finley chopped
2 tsp soya sauce
4 bread rolls
lettuce leaves of your choice
Directions
- Mix the sauce: In a bowl, whisk together the Kewpie mayonnaise, soy sauce, and finely chopped coriander.
- Combine: Add the cooked prawns to the bowl and mix gently until they are thoroughly coated in the sauce.
- Assemble: Split your four long bread rolls along the top. Open each roll and line one side with lettuce.
- Serve: Evenly divide the prawn and mayonnaise mixture into the four rolls (about 12 prawns per roll) and serve immediately.
