PRAWN BANH MI SLID­ERS

Home Beautiful - - ENTERTAIN -

Makes 12

12 brioche slider buns 1 tbsp honey

3 tsp black sesame seeds 2 green onions (shal­lots) 1 bunch co­rian­der 2 Le­banese cu­cum­bers 1.2kg cooked king prawns,

peeled and de­veined

Dressing

¼ cup hoisin sauce 1 tbsp soy

2 tbsp rice vine­gar

Chilli may­on­naise

1½ tbsp Asian chilli sauce

or sweet chilli sauce 1½ tbsp lime juice

½ cup whole egg may­on­naise

Pick­led veg­eta­bles

⅓ cup rice vine­gar

1 tbsp caster sugar

2 medium car­rots, peeled and cut

into long match­stick lengths 350g daikon radish, peeled and

cut into long match­stick lengths

1. Pre­heat oven to 180°C. Place buns on an oven tray. Com­bine honey and 2 tea­spoons hot wa­ter. Brush over tops of buns and sprin­kle with sesame seeds. Bake for about 5 min­utes or un­til seeds are firmly se­cured on top. Al­low to cool. Buns are best baked on the day of serv­ing, but they can also be baked the day be­fore and stored in an air­tight con­tainer.

2. To make dressing, com­bine all in­gre­di­ents in a small bowl. Cover with plas­tic wrap and re­frig­er­ate overnight.

3. To make chilli may­on­naise, com­bine all of the in­gre­di­ents in a small bowl. Cover with plas­tic wrap and re­frig­er­ate overnight.

4. To make pick­led veg­eta­bles, com­bine vine­gar and sugar in a bowl un­til sugar has dis­solved. Add car­rot and daikon and toss to com­bine. Al­low to stand for 2 hours or un­til veg­eta­bles soften. Drain off pick­ling liquid. Cover pick­led veg­eta­bles with plas­tic wrap and re­frig­er­ate overnight.

5. Cut green onions into 10cm lengths, then cut into long thin strips. Pick sprigs from co­rian­der and rinse with cold wa­ter. Place both in a bowl. Cover with plas­tic wrap and re­frig­er­ate overnight.

6. On Christ­mas Day, use a veg­etable peeler to cut cu­cum­bers into rib­bons. Cut buns in half hor­i­zon­tally. Spread bot­tom of each bun with 2 tea­spoons of chilli may­on­naise, then top with 3 prawns.

Top with cu­cum­ber rib­bons, pick­led veg­eta­bles, green onions and co­rian­der. Driz­zle with dressing. Re­place bun tops. Place a cocktail skewer through each bun and fill­ing. Serve on a cocktail tray.

PRAWN BANH MI SLID­ERS

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