Name: Prawn and Lime Sliders
Prep time: 30 min
Cook time: 4 min
Ingredients: 1 long red chilli, finely chopped; 1 clove garlic, roughly chopped; 1/2 teaspoon finely grated ginger; 50g brown sugar; 2 1/2 tablespoons fish sauce; 2 1/2 tablespoons lime juice; 1 medium carrot (150g), julienned; 16 large green prawns (500g), peeled and tails removed; 2 tablespoons peanut or vegetable oil; 1/2 teaspoon freshly ground black pepper; 4 cloves garlic (20g), extra, crushed; 2 long red chillies (40g), extra, finely chopped; 2 teaspoons finely grated lime rind; 2 teaspoons lime juice, extra; 150g spreadable cream cheese; Pinch of salt; 10g Vietnamese mint leaves, torn; 15g coriander leaves, torn; 15g mint leaves, torn; 8 mini sweet glazed white buns

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Pound chilli, garlic and ginger in a mortar and pestle until a paste has formed. Mix in sugar and fish sauce until dissolved, then add lime juice. Stir dressing into carrot and stand for at least 15 minutes
Toss prawns in oil, pepper and extra garlic and marinate for 10 minutes. Mix extra chilli, lime rind, juice and cream cheese in a seperate bowl
Just before serving, toss herbs through the carrot mixture and set aside. Season prawns with salt, then cook in a hot frypan or barbecue for 1-2 minutes each side until just cooked through
Serve salad, cream cheese, prawns and a bowl of buns seperately and allow people to create their own sliders by spreading with lime and chilli cream cheese, topping with 2 warm prawns and some herb and carrot salad

Tips & Hints:

Drain some of the dressing off the herb salad before assembling sliders to avoid buns becoming soggy. Sour cream can be substituted for the cream cheese, if desired. Soft white buns are available at Asian-style bakeries. Try substituting with brioche.

Pound chilli, garlic and ginger in a mortar and pestle until a paste has formed. Mix in sugar and fish sauce until dissolved, then add lime juice. Stir dressing into carrot and stand for at least 15 minutes
Toss prawns in oil, pepper and extra garlic and marinate for 10 minutes. Mix extra chilli, lime rind, juice and cream cheese in a seperate bowl
Just before serving, toss herbs through the carrot mixture and set aside. Season prawns with salt, then cook in a hot frypan or barbecue for 1-2 minutes each side until just cooked through
Serve salad, cream cheese, prawns and a bowl of buns seperately and allow people to create their own sliders by spreading with lime and chilli cream cheese, topping with 2 warm prawns and some herb and carrot salad

Tips & Hints:

Drain some of the dressing off the herb salad before assembling sliders to avoid buns becoming soggy. Sour cream can be substituted for the cream cheese, if desired. Soft white buns are available at Asian-style bakeries. Try substituting with brioche.

Pound chilli, garlic and ginger in a mortar and pestle until a paste has formed. Mix in sugar and fish sauce until dissolved, then add lime juice. Stir dressing into carrot and stand for at least 15 minutes
Toss prawns in oil, pepper and extra garlic and marinate for 10 minutes. Mix extra chilli, lime rind, juice and cream cheese in a seperate bowl
Just before serving, toss herbs through the carrot mixture and set aside. Season prawns with salt, then cook in a hot frypan or barbecue for 1-2 minutes each side until just cooked through
Serve salad, cream cheese, prawns and a bowl of buns seperately and allow people to create their own sliders by spreading with lime and chilli cream cheese, topping with 2 warm prawns and some herb and carrot salad

Tips & Hints:

Drain some of the dressing off the herb salad before assembling sliders to avoid buns becoming soggy. Sour cream can be substituted for the cream cheese, if desired. Soft white buns are available at Asian-style bakeries. Try substituting with brioche.

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