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Curtis Stone’s creamy prawn salad remoulade sliders

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  • Peanut free
  • Nut free
  • Sesame free
  • No added sugar
  • High in protein

Impress your guests with these seafood sliders, complete with an easy remoulade sauce.

  • Serves6, as a starter
  • Cook time5 minutes
  • Prep time20 minutes
Curtis Stone's creamy prawn salad remoulade sliders

Ingredients

  • 6 Coles Bake-At-Home White Dinner Rolls
  • 2 tbs softened salted butter
  • 500g Coles Deli Cooked Tiger Prawns, peeled, deveined, chopped
  • 2 tbs finely chopped celery
  • 1 cup thinly sliced iceberg lettuce

Remoulade sauce

  • 1/4 cup (75g) mayonnaise
  • 1 1/2 tbs sour cream
  • 1 spring onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tbs Dijon mustard
  • 2 tsp chopped dill
  • 2 tsp chopped flat-leaf parsley
  • 2 tsp drained baby capers
  • 1 tsp lemon juice
  • 1 tsp horseradish cream
  • 1/2 tsp finely grated lemon rind
  • 1/4 tsp ground paprika
  • Tabasco sauce, to taste

Nutritional information

Per serve: Energy: 1211kJ/290 Cals (14%), Protein: 13g (26%), Fat: 18g (26%), Sat Fat: 6g (25%), Carb: 19g (6%), Sugar: 2g (2%), Dietary Fibre: 2g (7%), Sodium: 743mg (37%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the rolls following packet directions. Split the rolls horizontally (don’t cut all the way through).

  2. Step 2

    Meanwhile, to make the remoulade sauce, in a medium bowl, whisk the mayonnaise, sour cream, spring onion, garlic, mustard, dill, parsley, capers, lemon juice, horseradish cream, lemon rind, paprika and Tabasco sauce. Season.

  3. Step 3

    Spread cut sides of the rolls with butter. Fold prawns and celery through the remoulade sauce. Fill the rolls with lettuce and prawn mixture and serve immediately.

Recipe tip

COOK. STORE. SAVE.
You’ll have sour cream and herbs left over from this recipe. For bite-size jacket potatoes, spoon the sour cream over roasted whole baby potatoes and sprinkle with chopped dill and parsley.

Curtis Stone’s creamy prawn salad remoulade sliders

Curtis Stone’s creamy prawn salad remoulade sliders
  • Serves6, as a starter
  • Cook time5 minutes
  • Prep time20 minutes
Ingredients
  • 6 Coles Bake-At-Home White Dinner Rolls
  • 2 tbs softened salted butter
  • 500g Coles Deli Cooked Tiger Prawns, peeled, deveined, chopped
  • 2 tbs finely chopped celery
  • 1 cup thinly sliced iceberg lettuce

Remoulade sauce

  • 1/4 cup (75g) mayonnaise
  • 1 1/2 tbs sour cream
  • 1 spring onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tbs Dijon mustard
  • 2 tsp chopped dill
  • 2 tsp chopped flat-leaf parsley
  • 2 tsp drained baby capers
  • 1 tsp lemon juice
  • 1 tsp horseradish cream
  • 1/2 tsp finely grated lemon rind
  • 1/4 tsp ground paprika
  • Tabasco sauce, to taste
    Description

    Impress your guests with these seafood sliders, complete with an easy remoulade sauce.

    Method

    1. Step 1

      Heat the rolls following packet directions. Split the rolls horizontally (don’t cut all the way through).

    2. Step 2

      Meanwhile, to make the remoulade sauce, in a medium bowl, whisk the mayonnaise, sour cream, spring onion, garlic, mustard, dill, parsley, capers, lemon juice, horseradish cream, lemon rind, paprika and Tabasco sauce. Season.

    3. Step 3

      Spread cut sides of the rolls with butter. Fold prawns and celery through the remoulade sauce. Fill the rolls with lettuce and prawn mixture and serve immediately.