Ingredients
- 250g green prawn meat
- 1 stick celery, finely chopped
- 1/4 bunch chives, finely chopped
- 1/3 cup (80ml) Kewpie mayonnaise
- 1 tsp sriracha, to taste
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 6 brioche hotdog buns
- 2 tbsp butter, at room temperature
- 6 baby cos leaves, washed
- picked coriander leaves, to serve
Serves: 6
Preparation Time: 15 Mins
Cooking Time: 10 Mins
Method
1. Preheat oven to 230°C on hot air steam function.
2. On an oven tray, place a sheet of baking paper and evenly distribute prawns. Season with salt and pepper and place into preheated oven for 3 minutes until just cooked through. Remove from oven and allow to cool before chopping.
3. Slice hotdog buns in half lengthwise from the top, keeping the bun connected at the spine. Spread butter on the inside of the buns and place into preheated oven for 5 minutes until golden brown. Remove from oven and leave to cool.
4. In a medium bowl, combine prawns, celery, chives, mayonnaise, sriracha, lemon juice and seasoning.
5. To assemble, open the baked and cooled bun, line with a cos leaf and fill with prawn mixture. Sprinkle with coriander leaves and enjoy the rolls immediately.
Recipe Notes
Hot air steam utilises fan-forced cooking with the addition of steam. It allows food to become crispy and golden whilst remaining moist and tender.
Recipe presented by Bronte Murray using V-ZUG Combi-Steam Oven XSL.
