There comes a time in everyone’s life when they must lie back, tip the brim of their hat over their eyes, take a sip of something fruity, a bite of something light and delicious, and do nothing else but soak up the sun. The unfortunate reality is this kind of do-nothing situation is something of a rarity for most of us.
With this recipe I wanted to try and transport all of you frustrated beach bums to a place where you can just relax and enjoy a few moments of sea breezes and warm sun.
Fresh, plump prawns are tossed with coconut milk, spring onions, fresh herbs, and lime, rolled into little panko-crumbed patties and baked until golden. Served in a bun layered with slices of caramalised pineapple and a bright ‘mayo’ made from yoghurt, mint, coconut and avocado – if this little taste-bomb doesn’t give you that beach bum feeling I don’t know what else will.
6 mini sourdough rolls, sliced in half
200g green prawns, roughly chopped into small chunks
1 spring onion (about ¼ cup), finely chopped
1 garlic clove, minced
1 tsp honey
½ tsp mirin
½ tsp fresh ginger, grated
1 egg white, beaten
3 tbsp coconut milk
Juice and zest of ½ lime
¼ cup fresh mint leaves, roughly chopped
¼ cup fresh coriander, roughly chopped
¼ cup panko crumbs, plus more to roll patties in
Fresh herbs, to garnish
For the pineapple:
½ small pineapple, thinly sliced
1 tsp sesame oil
For the minty avocado + coconut ‘mayo’:
2 tbsp coconut milk
½ cup mint leaves
2 tbsp thick plain yoghurt
Preheat oven to 200C
Light dress the pineapple slices in sesame oil.
Place the thinly sliced pineapple on baking tray lined with baking paper and pop into the oven – under the grill – to cook for 15 or so minutes, until the pineapple has caramalised slightly. Remove from oven and set aside.
In a medium bowl, combine all of the prawn patty ingredients with a pinch of salt and white pepper. Gently mix with a fork until well incorporated.
Roll the mixture into small patties. Coat in an extra layer of panko breadcrumbs – making sure all sides are covered. Place the patties on a baking tray and bake in the oven for about 10-15 minutes, or until golden brown. You could also fry these in a little oil in a fry pan.
When lovely and golden, remove from oven and allow to cool slightly.
To make the ‘mayo’, combine the avocado, coconut milk, yoghurt, mint leaves, and salt in a food processor and whiz until smooth and shockingly green. Season to taste.
To assemble, dollop a generous mound of the minty green avocado and coconut ‘mayo’ on the bottom half of the bun, place one or two slices of the caramalised pineapple on top. Next, add the prawn patty and another few slices of pineapple. Garnish with a little extra coriander, mint, basil or any fresh, summery herb you have. Drizzle with a little sesame oil and pop on the lid of the bun. Press down slightly and pierce with a skewer, to keep all the good bits from falling out! Serve.
Makes 6 patties