Panko-Crumbed Prawn Roll
with Coconut Sweet Chilli Mayo & Wedges
Adding another fusion dish to your repertoire by introducing you to this banging prawn roll! You'll be crumbing the prawns in a delicious panko-coconut crumb and then pan frying them to get the crispiest texture. Top it all off with some smokey aioli and wedges to serve.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1 clove
garlic
½ packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Peeled Prawns
(Contains: Crustaceans;)
1 packet
mixed salad leaves
2
hot dog bun
(Contains: Milk, Gluten, Wheat, Eggs, Soy; May be present: Soy, Lupin, Sesame, Almond, Hazelnut.)
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Walnut, Macadamia.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
2 tbs
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains: Eggs;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a small microwave-safe bowl, heat the butter in 10 second bursts, until slightly softened. • Add garlic and mash with a fork to combine. Season with salt and pepper. Set aside.
• In a shallow bowl, add the plain flour and salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl add panko breadcrumbs (see ingredients). • Pat peeled prawns dry, then toss in plain flour to coat. Dip prawns into the egg mixture and finally into the panko.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook prawns until golden and cooked through, 2 minutes each side. Transfer to a paper towel-lined plate. Season with salt.
• In a medium bowl, combine mixed salad leaves with a drizzle of white wine vinegar and olive oil. Season to taste. • Slice hot dog buns in half lengthways, three quarters of the way through, then spread with garlic butter. • Bake hot dog buns directly on a wire oven rack until heated through, 3 minutes.
• Fill buns with mixed salad leaves and panko-crumbed prawns, then drizzle over coconut sweet chilli mayonnaise. • Serve with wedges. Enjoy!
