Curried crayfish roll with mango chutney + potato chips

Curried crayfish roll with mango chutney + potato chips

Chefs Eat Toasties Too
Brendan Homan

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 – 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.


Quantity Ingredient
4 seeded brioche buns
1 1.5 kg crayfish, live
or 500g crayfish meat, chopped into large chunks
salt flakes
iced water
120g see method for ingredients
or store-bought kewpie mayonnaise
2 teaspoons curry powder
2 celery stalks, sliced
1/2 cucumber, peeled, seeded and cut into 1 cm dice
1 tablespoon finely shredded fresh mint leaves
freshly ground black pepper
8 cos lettuce leaves, shredded
4 tablespoons see method for ingredients
see method for ingredients, to serve


  1. If using prepared crayfish flesh, skip to step 3. If using a live crayfish, follow these instructions. Place the crayfish in the freezer for 45 minutes. Remove the crayfish from the freezer and, using a sharp, sturdy knife, split the crayfish lengthways through the head.
  2. Bring a large saucepan of heavily salted water to the boil and add the crayfish. Cook for 18–20 minutes until it’s bright orange in colour. Remove from the heat and drain the water. Use a couple of tea towels to help you grip the crayfish as you separate the tail from the head by twisting and pulling them in opposite directions. Plunge the crayfish into a large bowl of iced water. Once cool, remove it and use kitchen scissors to cut the underside of the tail to release and remove the tail meat intact. Cut out and discard the intestinal tract. Cut the flesh into large chunks and place it in a bowl.
  3. Combine the mayonnaise with the curry powder, celery, cucumber, shredded mint and salt and pepper. Mix well and fold in the cooked crayfish meat.
  4. Preheat a grill to hot. Cut the buns all the way through the middle and open them out. Toast them on the insides and then stuff them with shredded lettuce before adding a tablespoon of mango chutney to each. Spoon the crayfish filling evenly into the buns and push it in well. Stuff potato chips into the buns and serve.

Pro tips

  • Fresh seafood in mayo is one of life’s great pleasures. Try preparing your own crayfish, following the instructions in the method, or visit a decent fishmonger for some prepared meat. Again a brioche bun here is the way forward and the surprise of mango chutney really takes this to the next level.
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