THE DAIRY KITCHEN
Prawn and Lime Sliders
By THE DAIRY KITCHEN
Makes
8
Difficulty
Easy
Preparation
30 MINS
Cooking
5 MINS
These popular sliders always disappear quickly at parties. Consider making a double batch to be on the safe side.
Ingredients
1 long red chilli, finely chopped1 clove garlic, roughly chopped
1/2 teaspoon finely grated ginger
50g brown sugar
2 1/2 tablespoons fish sauce
2 1/2 tablespoons lime juice
1 medium carrot (150g), julienned
16 large green prawns (500g), peeled and tails removed
2 tablespoons peanut or vegetable oil
1/2 teaspoon freshly ground black pepper
4 cloves garlic (20g), extra, crushed
2 long red chillies (40g), extra, finely chopped
2 teaspoons finely grated lime rind
2 teaspoons lime juice, extra
150g spreadable cream cheese
pinch of salt
10g Vietnamese mint leaves, torn
15g coriander leaves, torn,
15g mint leaves, torn
8 mini sweet glazed white buns*
Handy Tips
Tip: Drain some of the dressing off the herb salad before assembling sliders to avoid buns becoming soggy.
Sour cream can be substituted for the cream cheese, if desired.
*Soft white buns are available at Asian-style bakeries. Try substituting with brioche.
Method
- Pound chilli, garlic and ginger in a mortar and pestle until a paste has formed. Mix in sugar and fish sauce until dissolved, then add lime juice. Stir dressing into carrot and stand for at least 15 minutes.
- Toss prawns in oil, pepper and extra garlic and marinate for 10 minutes. Mix extra chilli, lime rind, juice and cream cheese in a seperate bowl.
- Just before serving, toss herbs through the carrot mixture and set aside. Season prawns with salt, then cook in a hot frypan or barbecue for 1-2 minutes each side until just cooked through.
- Serve salad, cream cheese, prawns and a bowl of buns seperately and allow people to create their own sliders by spreading with lime and chilli cream cheese, topping with 2 warm prawns and some herb and carrot salad.
