PRAWN BANH MI SLIDERS
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.