Yamba prawns are famous for their quality and size, caught by our seafaring trawlers and brought into port as the sun peeks over the horizon and begins to light the day. One way to enjoy these delicious Yamba prawns is in an iconic prawn roll, perfect for picnic lunches or a snack by the sea.
Here I’ve used a recipe by Curtis Stone that’s a perfect balance of flavours and textures. Pick up your favourite crusty rolls from one of the local bakeries and fill generously with shredded iceberg lettuce and creamy prawn filling. Enjoy!
