Name: Curried crayfish roll w/ mango chutney + potato chips
Prep time: 10 min
Total time: 10 min
Yield: Makes 4
Cuisine: British
Ingredients: 8 cos (romaine) lettuce leaves, shredded; Potato chips, to serve; ½ cucumber, peeled, seeded and cut into 1 cm (½ in) dice; 2 celery stalks, sliced; 2 teaspoons curry powder; 4 tablespoons Mango chutney; 4 seeded brioche buns; 1 × 1.5 kg (3 lb 5 oz) live crayfish, or 500 g (1 lb 2 oz) crayfish meat, chopped into large chunks; iced water; salt flakes; 120 g (4½ oz) Mayonnaise, or use store-bought Kewpie mayonnaise; 1 tablespoon finely shredded fresh mint leaves; freshly ground black pepper

Preparation info

Makes
4

Difficulty
Medium
Ready in
10 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

A shout out to all past pupils at Park Barn Comprehensive School in Guildford, UK – later named Kings Manor. A favourite lunch enjoyed by many of us at this fine institution was prawn cocktail-flavoured potato chips (crisps) – just 15 pence – in a buttered white bread roll (5 pence). It was really all a growing kid needed and I have loved chips in my sandwiches ever since. This is my all-grown-up version.