Prawn Fatteh Rolls Recipe from Henrietta

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Henrietta, a Chapel Street eatery inspired by Middle Eastern flavours, shares its beloved Prawn Fatteh Rolls recipe for readers to recreate at home.

02 April 2024

Prawn Fatteh Rolls


4 x brioche hot dog rolls
80g Kewpie mayonnaise
30g black tahini (or regular tahini)
500g steamed/boiled prawns, roughly chopped
3 cloves of garlic, finely chopped
40g pine nuts
60g Greek yoghurt
1 bunch sliced shallots
80g butter
20ml lemon juice
5g sesame seeds
½ bunch chives, finely chopped
salt to taste


For the prawn mix:
  • Toast pine nuts in a pan on low heat until light brown.
  • Burn the butter in a pot until nicely caramelised and foaming, then remove from the heat.
  • Reserve ¼ of the burnt butter to butter the bread rolls.
  • In a large bowl, mix the chopped prawns, tahini, burnt butter, shallots, yoghurt, garlic, pine nuts, and season with salt.
For the black tahini mayonnaise:

Mix kewpie mayonnaise and black tahini in a mixing bowl.

To serve:
  • Spread the reserved burnt butter on the buns and toast them on low heat in a non-stick pan until crispy.
  • Fill up the buns with the prawn mix.
  • Drizzle black tahini mayonnaise on top.
  • Garnish with sesame seeds and chives.

Serves 4


75 Chapel St, Windsor