المكونات
- Celery sticks 2
- Spinneysfood Spring Onion 1
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Chives A handful
- Spinneysfood Fresh Dill A handful
- Capers 2 tbsp
- Lemons 2
- Garlic 2 small cloves
- Spinneysfood Organic Red Grape Vinegar 2 tsp
- Dijon mustard 1 tsp
- Mayonnaise 80g
- Spinneysfood Fine Sea Salt 1 tsp
- Spinneysfood Paprika 1 tsp, plus extra for serving
- Spinneysfood Ground Black Pepper ¼ tsp
- Spinneysfood Cooked Prawns 500g
- Spinneysfood Potato Buns 6
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Caleño Dark & Spicy Tropical Non-Alcoholic Spirit 500ml
- Spinneysfood Apricot Preserve 100g
- Egg white 1
- Spinneysfood Pure Ice Cubes 250g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Mini prawn rolls with apricot sour
Asian 30 Mins Prep
- Finely dice the celery, finely slice the spring onion and finely chop the herbs. Reserve 1 teaspoon of chives and some dill fronds for later. Finely chop the capers, zest and juice the lemon and mince the garlic.
- In a small bowl, combine all the mixture with the vinegar, mustard, mayonnaise, salt, paprika, pepper and finally prawns. Stir well. Cover and chill until needed.
- Slice off two opposite ends from each bun and cut out a wedge from the centres. Brush the cut sides of the buns with the olive oil. Place in a large pan over a medium heat. Toast each bun’s sides until evenly golden brown, approx. 2 minutes a side. Remove from the heat and arrange on a serving platter.
- Fill the centre with the prawn filling, sprinkle with extra paprika and scatter over the reserved dill fronds and chives.
- Juice the lemon, then place the Caleño, apricot preserve, lemon juice and egg white in a shaker and dry shake for 1 minute. Then add the ice cubes and shake for 1 minute.
- Strain into 4 glasses and serve along with the mini prawn rolls.