Tiger Prawn Roll Recipe

Prep rolls

Lightly slice each roll lengthwise leaving a hinge so it opens like a book. Spread softened butter inside each roll and optionally toast: place rolls cut-side down in a skillet over medium heat for 1–2 minutes until lightly golden. Set aside.

When assembling, spoon warmed marinara + nduja mixture into the base of each roll, top with prawns (or mushroom/tofu), drizzle with hot honey, sprinkle with grated Parmesan and chopped parsley, then serve with a lemon wedge.

Season prawns

Pat prawns dry with paper towels. In a bowl, toss prawns with 2 tbs olive oil, minced garlic, salt, black pepper, and smoked paprika until evenly coated. Let sit 5 minutes while you warm the sauce.

Cook prawns

Heat a heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Add prawns in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Remove from skillet and keep warm. Do not overcrowd — cook in batches if needed.

Make nduja-marinara

In a small saucepan over medium-low heat, add 1/2 tbs olive oil. Add 3 tbs nduja and stir for 30 seconds until it loosens and becomes fragrant. Add 1 cup marinara and stir to combine. Simmer gently for 4–6 minutes until warmed through and slightly reduced. Taste and adjust seasoning. If using vegetarian nduja substitute, treat the same way.

Warm hot honey

If hot honey is viscous, warm it briefly in a microwave-safe bowl for 10–15 seconds or in a small pan over low heat so it’s easy to drizzle.

Grate Parmesan finely if not pre-grated and keep ready for sprinkling.

Prepare mushrooms (vegetarian)

If using king oyster mushrooms as prawn substitute: slice lengthwise into strips similar in size to prawns. Toss with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika and 1 clove minced garlic. Sear in a hot skillet 2–3 minutes per side until golden and slightly caramelized. Keep warm and proceed with assembly.

Prepare smoked tofu (vegetarian)

Press tofu and slice into strips. Pan-fry in 1 tbs olive oil over medium-high heat 2–3 minutes per side until golden, seasoning with a pinch of salt and smoked paprika. Use in place of prawns for assembly.

Divide the nduja-marinara evenly among the 4 rolls, spreading a thin layer along the bottom of each toasted roll.

Arrange 3 cooked prawns (or mushroom/tofu strips) in each roll on top of the sauce. Drizzle ~1/2 tbs hot honey over each roll (adjust to taste).

Sprinkle about 1/4 cup grated Parmesan per roll (or divide 1 cup among 4 rolls) and a pinch of red pepper flakes if desired. Finish with chopped parsley and serve immediately with a lemon wedge for squeezing over the prawns.