Prawn & cucumber rolls, toasted brioche, pickle, mayo, chilli.
Ingredients
80g Prawn & cucumber mix
2x Pain de mi mini New England hotdog buns
2x Pickled jalapeno slices
1g Togarashi chilli
1g Maldon sea salt
5g Unsalted butter
MOP
- Slice the throught the top of the buns as per the image above. Butter both sides of the mini hotdog buns on and toast these on a low heat on both sides
- Spoon in 40g of the prawn & cucumber mix into the top of each bun ensuring the sides of the buns are kept clean and that the mix is placed into the rolls and not falling down the sides.
- Finish with Maldon sea salt, togarashi seasoning and the slice of pickled jalapeño
Prawn & cucumber mix
Ingredients
208g Cooked & chopped prawns (peeled and deveined from Bethnal Green)
29g Gherkin, fine diced
104g Cucumber
23g Spring onion
6.5g Chives, finely chopped
110g House mayo
MOP
- Combine all ingredients and refrigerate till needed in service
Waiters Notes
2 mini New England style mini brioche hot dog buns, toasted in butter and filled with a prawns, cucumber, mayo, pickles and spring onion. These are garnish with some toagrashi chilli and pickled jalapeno
Allergies Sulphites, milk, gluten, shellfish, sesame - togarashi seasoning, Egg & mustard - mayo