Jul 14 2026
Restaurants›Red Dog Saloon Hoxton Square›Tiger Prawn Roll Recipe

Tiger Prawn Roll Recipe

Inspired by Red Dog Saloon Hoxton Square
Time40m
Serves4

Nduja, marinara, hot honey, parmesan (vegetarian option available)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Prawn Filling

Nduja Marinara

Rolls & Assembly

Vegetarian Option (replace prawns and nduja)

Method

Prawn Filling

  1. 1

    Prepare prawns

    Rinse prawns and pat dry with paper towels. Chop each prawn into 3–4 bite-sized pieces if large, or leave whole if preferred. Season with 1/2 tsp salt and 1/2 tsp black pepper.

  2. 2

    Sauté aromatics

    Heat 2 tbs olive oil in a skillet over medium heat. Add minced garlic and shallot and cook until fragrant and translucent, about 1–2 minutes, taking care not to brown the garlic.

  3. 3

    Cook prawns

    Add prawns to the skillet and cook, stirring, until they turn pink and opaque, about 2–3 minutes. Remove from heat, stir in lemon juice and chopped parsley, and set aside. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper if needed.

Nduja Marinara

  1. 4

    Bloom nduja

    In a separate saucepan, warm 1 tbs olive oil over medium heat. Add the nduja and break it up with a spoon; cook for 1–2 minutes until it becomes fragrant and oily.

  2. 5

    Build sauce

    Add the remaining minced garlic and red pepper flakes to the nduja, stirring for 30 seconds. Stir in tomato paste, then add the crushed tomatoes. Bring to a gentle simmer.

  3. 6

    Simmer

    Reduce heat to low and simmer the marinara gently for 10–12 minutes to meld flavors and thicken slightly. Stir in dried oregano, salt, and fresh basil leaves in the last 1–2 minutes. Taste and adjust seasoning.

Rolls & Assembly

  1. 7

    Prepare rolls

    Preheat oven to 200°C (400°F) or set broiler to medium-high. Spread softened butter evenly on cut sides of the rolls and brush with 1 tbs olive oil on the outsides.

  2. 8

    Toast rolls

    Place rolls cut-side up on a baking sheet and toast in the oven until golden and crisp, about 5–7 minutes. If using broiler watch closely and remove when edges are golden.

  3. 9

    Assemble

    Spoon a generous layer (about 1–2 tbs) of nduja marinara into the bottom of each roll. Divide the cooked prawns evenly among the 4 rolls. Sprinkle about 1/4 cup grated Parmesan over the prawns in each roll.

  4. 10

    Finish

    Drizzle about 1/2 tbs hot honey over each assembled roll (adjust to taste). Place assembled rolls back in the oven for 2–3 minutes just to warm through and melt the Parmesan slightly.

  5. 11

    Serve

    Remove from oven, garnish with extra chopped parsley or basil if desired, and serve immediately with lemon wedges on the side for squeezing over the prawns.

Vegetarian Option

  1. 12

    Prepare mushrooms

    If making the vegetarian version, toss king oyster mushroom batons with 1 tbs olive oil, smoked paprika, 1/2 tsp salt and 1/2 tsp pepper. Sear in a hot skillet until browned and tender, about 3–4 minutes per side.

  2. 13

    Prepare spicy spread

    Instead of nduja, warm the spicy roasted red pepper spread in a saucepan with 1 tbs olive oil and a splash (1–2 tbs) of water. Stir to a saucy consistency and season to taste with salt and a pinch of sugar if needed.

  3. 14

    Assemble vegetarian rolls

    Follow the same assembly and finishing steps as the prawn version: toast rolls, spoon the pepper sauce into the base, add seared mushrooms, sprinkle Parmesan (or vegetarian hard cheese), drizzle hot honey, and warm briefly in the oven before serving.

More from Red Dog Saloon Hoxton Square