Prawn Sliders with Jalapeno Watercress Mayo in Charcoal Buns

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients: 

Charcoal Buns:

240g Strong Bread Flour

1 tsp Salt

2 tsp Sugar

130ml Whole Milk

30ml Water

7g Dried Yeast

1 Egg

35g Butter, unsalted, room temperature

10g Food Grade Activated Charcoal 

1 Egg Yolk mixed with 2 tsp Milk

1 tbsp White Sesame Seeds

Prawn Sliders:

500g Raw Prawns, shelled, chopped into 1 cm pieces

2 Cloves Garlic, minced

1 tbsp Ginger, minced

3 tbsp Coriander, finely chopped

1 Jalapeno, finely chopped

1 tbsp Lime Juice

2 tsp Fish sauce

1 tsp Caster Sugar

1-2 tbsp Oil

Jalapeno Watercress Mayo:

200g Mayonnaise (Japanese is best)

1 Jalapeno, seeded

20g Watercress

Watercress, lime & cucumber to serve

Method:

1. Begin with the buns. Add the flour, salt and sugar to the bowl of a stand mixer and mix to combine. Warm the milk to body temperature and add the yeast. Whisk in the egg.

2. Add the yeast and egg mixture to the flour and mix using a dough hook on medium speed for 2-3 minutes (this can also be kneaded by hand for 5 minutes).

3. Meanwhile, mix the butter with the activated charcoal. Add the butter-charcoal mixture, piece by piece, to the dough whilst mixing on medium speed. Continue to knead on medium-high for 8-10 minutes or until it is smooth, silky and comes away from the bowl cleanly. If doing this by hand, the butter will need to be ‘slapped’ into the dough piece by piece before kneading for 10-15 minutes.

4. Place the dough in an oiled bowl covered with cling film and leave to prove for 60-90 minutes, or until doubled in size.

5. Once proved, knock back the dough and divide into 12 equal portions and roll into balls. Divide between two lined trays, cover once again with oiled cling film and leave to prove again for 40-60 minutes.

6. Meanwhile, preheat the oven to 190C. Once the buns have risen, mix the egg yolk with the milk and gently brush over the tops, sprinkle with sesame seeds and bake for 10 minutes or until they sound hollow when the bases are tapped. Leave to cool completely.

7. For the filling, add 1/3 of the prawns with the remaining ingredients to a food processor and blitz to a puree. Stir in the remaining prawns and take a small ball of the mix.

8. In a large frying pan, heat the oil over medium-high heat and fry the small ball for 2 minutes or until cooked. Taste and adjust the seasoning before shaping the mix into 12 patties. Fry the patties in 2 batches for 2 minutes on each side, or until cooked through.

9. For the Mayonnaise, add the ingredients to a blender and blitz to a chunky mayo.

10. Serve the buns with the patties and mayo with some extra watercress, cucumber and lime if liked.

View fullsize

View fullsize