Name: Prawn sandwich with kimchi mayo
Prep time: 5 min
Total time: 5 min
Ingredients: 4 extra-large king prawns (40gm each), peeled, cleaned, deveined and butterflied.; Vegetable oil, for deep-frying; Plain flour, seasoned, for dusting; 2 eggs, lightly beaten; 80 gm panko crumbs; 4 small milk buns, split, toasted; Red oak lettuce leaves, to serve; Kimchi mayonnaise; 100 gm kimchi, drained; 150 gm Kewpie mayonnaise

Prawn sandwich with kimchi mayo

Bring a little bit of humble sophistication to your next friendly gathering with these delicious prawn sandwiches with kimchi mayo.

Don’t let their size fool you, these little prawn sandwiches with kimchi mayo from Melbourne’s Auterra Wine Bar pack a flavourful punch. Chef and owner Clinton McIver recommends serving these tasty treats alongside Auterra’s signature cocktail – the Auterra #2.

Ingredients

4 extra-large king prawns (40gm each), peeled, cleaned, deveined and butterflied.

Vegetable oil, for deep-frying

Plain flour, seasoned, for dusting

2 eggs, lightly beaten

80 gm panko crumbs

4 small milk buns, split, toasted

Red oak lettuce leaves, to serve

Kimchi mayonnaise

100 gm kimchi, drained

150 gm Kewpie mayonnaise

Method

1.For kimchi mayonnaise, place ingredients in a small food processor, and process until kimchi is finely chopped and well combined; season to taste. Makes 230gm.

2.Preheat oil in a deep-fryer or deep saucepan to 180˚C. Place seasoned flour, eggs and breadcrumbs in separate bowls. Dust prawns in seasoned flour, dip in egg, then breadcrumbs, shaking off excess in between. Deep-fry, in batches, turning occasionally until golden and cooked through (2-3 minutes). Drain on paper towel; season to taste.

3.To assemble, spread cut sides of milk buns with kimchi mayonnaise and top with red oak lettuce leaves, prawn cutlet and drizzle with extra mayonnaise.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vivien Walsh

Ingredients

Method

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