Finger-Lickin' Prawn Cocktail Buns

Nutrition per serve

Ingredients

• 200g peeled prawns
• 10g country seasoning
• 2pcs milk buns
• 1pcs avocado
• 50g mixed salad leaves
• 40ml smoky chipotle mayonnaise
• 15ml olive oil
• 10ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Cooking tip). Preheat the oven to 220C, fan-forced. Put the prawns in a shallow dish. Scatter over half the country seasoning* and toss to coat.
2. Step 2 — Cook prawns
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Transfer the prawns to a large bowl to cool.
3. Step 3 — Toast buns
   Cut a slit lengthwise down the middle of the buns, taking care not to cut all the way through. Put on an oven tray and bake for 4-5 mins until golden and lightly toasted. Remove from the oven and cover with a clean tea towel (see Kitchen notes).
4. Step 4 — Make salad
   Cut the avocado into thin wedges. Combine 2 tsp olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and half the avocado and gently toss to combine.
5. Step 5 — Serve up
   Add the chipotle mayonnaise to the prawns and toss to coat (see Kitchen notes). Fill the buns with the prawns and remaining avocado. Divide the prawn buns and salad among plates and enjoy!
6. Step 6 — Kitchen notes
   Covering the buns with a tea towel after toasting allows them to steam a little, which softens the crust. ~ The chipotle mayonnaise has a very mild chilli kick. We've suggested this amount for flavour, but if you prefer less heat, reduce to taste. Or simply remove a portion of the prawns from the bowl before adding the mayo.

Allergens

Sulfit, Crustacean, Eier, Gluten, Milch, Sojabohnen, Wheat