This Tuesday, August 25, on M6's Tous en Cuisine, renowned chef Cyril Lignac shared his mouthwatering recipe for shrimp rolls with curry mayo. Fresh, flavorful, and simple to make – it's a crowd-pleaser!
Recipe Overview
Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4
Ingredients
• Curry Mayo: 1 egg yolk, 1 tsp mustard, 15cl neutral oil, 1 tsp curry powder, fine salt
• 18 cooked prawns, peeled and deveined
• 1 green apple, diced into 1-2 mm cubes (skin on)
• 2 small lettuce hearts, washed
• 1 avocado, halved and peeled
• 4 hot dog buns (homemade, bakery, or store-bought)
• 1 lime
• A few coriander leaves
• Olive oil
• Fine salt and fleur de sel
Preparation
Curry Mayo:
In a bowl, whisk the egg yolk with mustard. Gradually pour in the oil while whisking until emulsified. Stir in curry powder and season with fine salt. Add ground pepper if needed for more heat. Refrigerate.
Shrimp Filling:
Dice the prawns into small cubes and place in a bowl; refrigerate. Add diced apple. Shred lettuce into thin 3mm strips, discarding thick ribs, and mix in. Fold in just enough curry mayo to bind without making it soupy. Season with salt (no pepper). Refrigerate.
Avocado:
Slice avocado into thin strips and chill on a plate.
Buns:
For round store-bought buns, trim sides for a straight shape. Heat a pan and toast buns on both sides. Slice open lengthwise with a serrated knife, without cutting all the way through.
Assembly:
Spoon shrimp mixture into each bun. Top with avocado slices, drizzle with olive oil, sprinkle fleur de sel, and zest lime over top. Garnish with coriander leaves.
