I love the fruity smokiness of scotch bonnet, but you can use a milder chilli, or none at all, if you prefer. Take care not to overcook the prawns: take them off the heat as soon as they turn dark pink, so they remain juicy.
Cucumber salsa | |
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) |
3â tbsp (10g) | roughly chopped chives |
3 tbsp (5g) | roughly chopped coriander leaves |
2 tbsp | olive oil |
2 | spring onions, trimmed and finely chopped |
For the prawns | |
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 â 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 |
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