Prawn, Crispy Bacon and Mint Slaw Rolls
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.