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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!