Prawn, Crispy Bacon and Mint Slaw Rolls
Photography by Manja Wachsmuth.
What’s not to like about this combination? Use a good quality bread roll like ciabatta or sourdough and pack it full to bursting.
INGREDIENTS
6 long rashers streaky bacon
12-18 large raw prawns, peeled (depends on the size of prawns)
olive oil
6 small bread rolls
mayonnaise
Mint slaw
2 cups finely shredded white cabbage
2 spring onions, thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
small handful mint leaves, shredded
sea salt and ground pepper
METHOD
Slaw: Place all the ingredients in a bowl and toss to combine. Season with salt and pepper.
Heat a large sauté pan and cook the bacon until golden and crispy. Remove and keep warm.
Add the prawns to the pan, adding a splash of oil if needed. Season and sauté until just cooked through.
To assemble: Halve the buns, leaving one side attached. Spread with mayonnaise then fill with bacon, slaw and 2-3 prawns each. Makes 6.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.