Chile Pepper

Prawn & Scotch Bonnet Buns From Ottolenghi

August 11, 2023
0 Ratings
  • Prep time 25 minutes
  • Cook time 25 minutes
  • Serves 4
What You'll Need
  • 1 small cucumber, peeled and cut in half lengthwise
  • 1 tablespoon freshly squeezed lime juice
  • Flaky sea salt, to taste
  • 1 green chile, roughly chopped (seeds and pith removed if you prefer less heat)
  • 3 1/2 tablespoons fresh chives, thinly sliced
  • 3 tablespoons fresh cilantro leaves, roughly chopped
  • 2 tablespoons olive oil
  • 2 fresh scallions thinly sliced
  • For the prawns:
  • 80 grams unsalted butter
  • 1/2 white onion, peeled and finely chopped
  • 3 garlic cloves, peeled and crushed with the flat of a knife
  • 1/2 Scotch bonnet chile, roughly chopped (seeds and pith removed if you prefer less heat)
  • 4 limes—1½ juiced, to get 3 tablespoons, the rest cut into wedges, for serving
  • 300 grams raw king prawns, peeled and roughly chopped
  • 4 brioche buns, cut in half horizontally
  1. Make the salsa: Scoop out and discard the watery centre of the cucumber (I use a teaspoon to do this), then chop the rest into 1 to 1½-cm dice. Put this in a bowl with the lime juice and a teaspoon and a half of flaked sea salt, toss to combine and leave to steep.
  2. Meanwhile, put the green chile, chives, cilantro, and oil in a spice grinder (or in the small bowl of a food processor), blitz smooth, then set aside, ready to mix with the cucumber when you’re ready to serve.
  1. For the prawns:
  2. Put the butter, onion, garlic, Scotch bonnet chile, lime juice, and a teaspoon of flaked salt in a medium saucepan on a medium heat and cook, stirring often, for about eight minutes, until the butter has melted and the onion is soft and aromatic. Stir in the prawns and cook, stirring, for about 90 seconds, until the prawns turn pink, then turn off the heat.
  3. Drain the cucumber, transfer it to the herb oil bowl, add the scallions, and toss to combine.
  4. Toast the brioche buns, then fill with the warm prawns, top with some salsa and serve with the lime wedges for squeezing on top.

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