Prawn, cucumber and scotch bonnet buns | Ottolenghi Recipes

Ingredients

• 1 small cucumber, peeled and cut in half lengthways (230g net weight)
• 1 tbsp lime juice
• flaked sea salt
• 1 green chilli, roughly chopped (seeds and pith removed if you prefer less heat)
• 3⅓ tbsp (10g) roughly chopped chives
• 3 tbsp (5g) roughly chopped coriander leaves
• 2 tbsp olive oil
• 2 spring onions, trimmed and finely chopped
• 80g unsalted butter
• ½ onion, peeled and finely chopped
• 3 small garlic cloves, peeled and crushed with the flat of a knife
• ½ scotch bonnet chilli, roughly chopped (seeds and pith removed if you prefer less heat)
• 4 limes – 1½ juiced, to get 3 tbsp, the rest cut into wedges, to serve
• 300g peeled raw king prawns, roughly chopped
• 4 brioche buns, cut in half widthways