Prawn and avocado rolls with homemade seafood sauce

Preparation Time: 15 minutes
Makes: 8 rolls

For me, these rolls are the ultimate summer snack. There’s nothing better than coming home from a surf with sand still on my feet and sitting down in the shade to tuck into a few of these things. These rolls are super simple to make and best with the freshest prawns you can buy. Make sure you get the flour-top bap rolls and super-ripe avocados. If you’re feeling extravagant you could substitute the humble prawn for lobster.

For the seafood sauce, simply combine all the ingredients in a small bowl.
Taste and add a squeeze of lemon if desired, then refrigerate until needed.

For the rolls, you can assemble these as you please. I tear open the rolls, lay down a bed of avocado, then layer the prawns on top followed by a good drizzle of sauce and some freshly ground black pepper.


8 flour-top bap rolls (see note)
2 ripe avocados
32 cooked king prawns (shrimp) or 64 cooked school or bay prawns, peeled and deveined
(see note)

Homemade seafood sauce

300 g (101/2 oz/11/4 cups) Kewpie mayonnaise (see note)
11/2 tablespoons tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
11/2 teaspoons Sriracha chilli sauce (see note)
lemon juice, to taste


- Flour-top bap rolls are made at most local bakeries. They are super-soft and fluffy and have a little flour dusted on the top. They’re a perfect choice for this dish.
- Both school and bay prawns are very sustainable options.
- Kewpie mayonnaise can be purchased at Asian grocers and some supermarkets. If you like, you can use freshly made mayo but for some reason (I think it’s the sweetness) Kewpie works best here.
- You can pick up Sriracha chilli sauce at your local Asian supermarket or substitute with Tabasco.