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Prawn, cucumber and scotch bonnet buns

Dark pink prawns in a buttery, limey heat, tucked in soft buns.
Fresh cucumber salsa and green herb oil bring cool crunch.
Big, bright flavour that feels like a warm seaside treat.

lunch ⏱ 50 min 520 kcal / portion 45.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Prawn, cucumber and scotch bonnet buns
v3 · rb0e705f985 20260727Z1751 1 piece cucumber 2 pieces spring onion 300 g king prawn 4 pieces brioche bun 🔪 scoop out and dice the cucumber 1-1½cm 🌀 ⏱ 25 min mix cucumber with lime juice and flaked sea salt, then steep blitz the green chilli, chives, coriander leaves, and olive oil to make herb oil 🍳 ⏱ 8 min cook the butter, onion, garlic, chilli, and lime juice until soft and aromatic 🍳 stir in the king prawns and cook for about 90 seconds until dark pink, then turn off the heat 🔪 drain the cucumber and toss with spring onions and herb oil 🍳 toast the brioche buns and cut in half widthways 🍳 fill the buns with warm prawns, top with cucumber salsa, and serve with lime wedges Prawn Buns 🎉 1½ tbsp lime juice sea salt to taste 1 piece green chilli 10 g chives 5 g coriander leaves 2 tbsp olive oil 80 g butter 0.5 pieces onion 3 pieces garlic clove 0.5 pieces scotch bonnet chilli 4 pieces lime lime juice, sea salt green chilli, chives, coriander leaves, olive oil spring onion
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Preparation steps

  1. scoop out and dice the cucumber 1-1½cm
  2. mix cucumber with lime juice and flaked sea salt, then steep 25 min
  3. blitz the green chilli, chives, coriander leaves, and olive oil to make herb oil
  4. cook the butter, onion, garlic, chilli, and lime juice for about 8 min until soft and aromatic
  5. stir in the king prawns and cook for about 90 seconds until dark pink, then turn off the heat
  6. drain the cucumber and toss with spring onions and herb oil
  7. toast the brioche buns and cut in half widthways
  8. fill the buns with warm prawns, top with cucumber salsa, and serve with lime wedges

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