Prawn, Crispy Bacon and Mint Slaw Rolls

, from Issue #63. November, 2015
Photography by Manja Wachsmuth.
Prawn, Crispy Bacon and Mint Slaw Rolls

What’s not to like about this combination? Use a good quality bread roll like ciabatta or sourdough and pack it full to bursting. 


6 long rashers streaky bacon
12-18 large raw prawns, peeled (depends on the size of prawns)
olive oil
6 small bread rolls
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


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.