Prawn, cucumber and scotch bonnet buns | Ottolenghi Recipes

Name: 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

ottolenghi.co.uk

Perfect for a summer feast or a picnic, spicy prawns with cooling cucumber. Browse online for more.

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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