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Recipe

Shrimp Brioche Rolls

12 ingredients, 4 stages

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One of Lynn Succar's shrimp brioche rolls, seen from above.
Brioche roll
Shrimp and spicy aioli
Lola rosso lettuce

Shrimp Brioche Rolls

Ingredients

Portions and timings are still being written up. The ingredients and the method are Lynn’s own.

For the dish

  • Large shrimps500g
  • Sesame oil1 tbsp
  • Minced ginger1 tbsp

Spicy aioli

  • Japanese mayo3/4 cup
  • Sriracha2 to 3 tbsp
  • Sesame oil1 tsp
  • Minced chives2 tbsp
  • Minced green onions1 to 2 tbsp

To assemble

  • Lola rosso lettuce
  • Lemon zest
  • Brioche rolls
  • Butter

Method

4 stages

  1. Prepare the shrimp

    • Pat the shrimp dry and remove the shells and veins if needed.
    • Toss the shrimp with sesame oil and minced ginger until evenly coated.
    • Heat a large skillet over medium-high heat.
    • Add the shrimp and cook for 2 to 3 minutes on each side, until pink, opaque and just cooked through.
    • Remove from the heat and allow to cool slightly.

  2. Make the spicy aioli

    • In a bowl, combine the Japanese mayonnaise, sriracha and sesame oil.
    • Stir until smooth.
    • Fold in the finely minced chives and green onions.
    • Taste and adjust the sriracha according to your preferred level of heat.

  3. Prepare the brioche

    • Slice the brioche rolls without cutting completely through.
    • Heat a skillet over medium heat and add a little butter.
    • Place the brioche rolls cut-side down and toast until golden brown and lightly crisp on the edges.
    • Remove from the pan.

  4. Assemble the rolls

    • Toss the cooked shrimp with a generous amount of the spicy aioli, making sure they are well coated.
    • Line each toasted brioche roll with Lola rosso lettuce.
    • Spoon in the spicy shrimp mixture and finish with finely grated lemon zest.
    • Serve immediately while the brioche is warm and golden.

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