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Mini Prawns Rolls

These mini prawn rolls are a sophisticated, high-protein take on a coastal classic, perfect for serving as a light lunch or an elegant party canapé. Succulent prawns are gently poached until tender, then tossed in a creamy dressing spiked with zesty lemon, fresh chives, and a hint of fiery horseradish. Using mini dinner rolls creates a delicate, bite-sized version of the traditional New England sandwich, offering a satisfying blend of textures and bright, coastal flavours.

As a nutritious, high-protein dish, these rolls provide a healthier alternative to traditional finger foods without compromising on indulgence. The buttery, toasted buns provide the perfect vessel for the chilled seafood salad, making them a fantastic addition to a summer buffet or a weekend brunch. For an extra touch of character, garnish with celery leaves or crushed potato crisps to add a final, savoury crunch that complements the sweet prawns beautifully.

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Ingredients for Mini Prawns Rolls

  • Kosher salt

  • 450g medium prawns, shelled, deveined

  • 25g plus 1 tablespoon mayonnaise

  • 1 small celery stalk, peeled, finely chopped (about 3 tablespoons )

  • 1 tablespoon finely chopped fresh chives

  • 1 tablespoon grapeseed oil

  • 2 teaspoons fresh lemon juice

  • 2 teaspoons prepared horseradish

  • Freshly ground black pepper

  • 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"

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  • 60g (1/2 stick) unsalted butter, melted

  • 1/2 cup celery leaves or crushed crisps

Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add prawns. Poach until just opaque in the centre, 2-4 minutes. Drain; transfer prawns to a medium bowl of ice water to cool. Drain; wipe out bowl.

Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop prawns into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Prawns salad can be made 1 day ahead. Cover and chill.

Preheat oven to 191°C. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.

Divide prawns mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed crisps.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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