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Prawn, cucumber and scotch bonnet buns

Picnic Summer
4 people
Prep 25 min
Cook 25 min

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)
3⅓ 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 – 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


  1. First make the salsa. Scoop out and discard the watery centre of the cucumber (I use a teaspoon to do this), then chop the rest into 1-1½cm dice. Put this in a bowl with the lime juice and a teaspoon and a half of flaked sea salt, toss to combine and leave to steep.
  2. Meanwhile, put the chilli, chives, coriander and oil in a spice grinder (or in the small bowl of a food processor), blitz smooth, then set aside, ready to mix with the cucumber when you’re ready to serve.
  3. For the prawns, put the butter, onion, garlic, chilli, lime juice and a teaspoon of flaked salt in a medium saucepan on a medium heat and cook, stirring often, for about eight minutes, until the butter has melted and the onion is soft and aromatic. Stir in the prawns and cook, stirring, for for about 90 seconds, until the prawns turn pink, then turn off the heat.
  4. Drain the cucumber, transfer it to the herb oil bowl, add the spring onions, and toss to combine.
  5. Toast the brioche buns, then fill with the warm prawns, top with some salsa and serve with the lime wedges for squeezing on top.