Tongan-Style Coconut-Crumbed Prawn Roll

• Meanwhile, finely chop garlic. In a small microwave-safe bowl, in 10-second bursts, soften the butter in the microwave. • 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 the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and shredded coconut. • Pat prawns dry, then toss in plain flour to coat. Dip prawns into the egg mixture and finally into the panko-coconut mixture.

• Heat a large frying pan over high heat medium-high heat with enough olive oil to coat the base. • When the 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. • Slice hot dog buns in half lengthways, 3/4 of the way through then spread with garlic butter. • Bake hot dog buns directly on wire oven rack until heated through, 3 minutes.