Prawn, Crispy Bacon and Mint Slaw Rolls
Photography Manja Wachsmuth.
What’s not to like about this combination? Use a good quality bread roll like ciabatta or sourdough and pack it full to bursting.
INGREDIENTS
6 long rashers streaky bacon
12-18 large raw prawns, peeled (depends on the size of prawns)
olive oil
6 small bread rolls
mayonnaise
Mint slaw
2 cups finely shredded white cabbage
2 spring onions, thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
small handful mint leaves, shredded
sea salt and ground pepper
METHOD
Slaw: Place all the ingredients in a bowl and toss to combine. Season with salt and pepper.
Heat a large sauté pan and cook the bacon until golden and crispy. Remove and keep warm.
Add the prawns to the pan, adding a splash of oil if needed. Season and sauté until just cooked through.
To assemble: Halve the buns, leaving one side attached. Spread with mayonnaise then fill with bacon, slaw and 2-3 prawns each. Makes 6.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.