Crumbed King Prawn Roll

Method

• 1)

  In a small bowl, mix mayo, lime zest and a crack of pepper. Once combined, put to one side.

• 2)

  Using a mandolin or peeler, finely slither two baby cucumbers and half a carrot. Place in a bowl together. Add the juice of 1 lime, palm sugar and small handful of coriander. Toss it all together and set to one side.

• 3)

  Peel the raw king prawns by twisting the head to remove, then use your thumb nail to peel off the legs and remove the outer shell whilst retaining the tail as shown in the reel. Make an incision down the back of the prawn to remove the poo shoot and pop.

• 4)

  Grab a metal skewer and insert in through the tail up to the thicker section of the prawn. Repeat this for all 6 prawns.

• 5)

  Crack 2 eggs into a bowl and whisk.

• 6)

  Pour panko crumbs into a separate bowl or plate.

• 7)

  Dip each prawn into the eggs, then into the panko crumbs. Press down firmly to ensure they are all well crumbed. Repeat this for all 6 prawns.

• 8)

  Heat the oil to 180c in a small but high sided saucepan to ensure you can fully submerse the prawns. Drop the prawns in 3 at a time a time for approximately 3 minutes or until golden and cooked through. Remove and pop onto paper towel and season with flakey salt.

• 9)

  Cut a small amount of bread off the cut side of the mini brioche hot dog buns.

• 10)

  Melt a small amount of butter in a pan and toast the cut side of each bun. Open the buns up and lightly toast the inside to a golden colour.

• 11)

  To assemble, open up your buns and whack in a smear of the lime mayo, a small handful of zingy cucumber, carrot and coriander. Pull the crumbed prawn off the skewer and into the bun to finish.

• 12)

  Dive in face first and enjoy.