Coronation Prawn Buns

preparation 15 minutes
Serves 4

This quick and easy take on coronation chicken uses prawns instead, and requires very little prep. Make up the mixture and pop it in an airtight container for a perfect picnic sandwich-filler

Recipe taken from Foolproof Fish by Libby Silbermann (£12.99, Quadrille)

Ingredients Method

250g cooked, peeled prawns
4 brioche finger buns or hot dog buns
50g rocket
1 baby cucumber, thinly sliced
1 tsp nigella seeds
Sea salt and freshly ground black pepper
For the coronation dressing:
3 tbsps mayonnaise
3 tbsps natural (plain) yoghurt
2 tbsps mango chutney, plus extra to serve
2 tsps curry powder
Small handful of chives, chopped

In a bowl, mix together all the ingredients for the coronation dressing. Season well and stir through the cooked, peeled prawns.

Cut the buns lengthways but not the whole way through. Spoon in the prawn filling, along with some rocket and cucumber slices. Sprinkle over some nigella seeds and serve immediately.

Ingredients

250g cooked, peeled prawns

4 brioche finger buns or hot dog buns

50g rocket

1 baby cucumber, thinly sliced

1 tsp nigella seeds

Sea salt and freshly ground black pepper

For the coronation dressing:

3 tbsps mayonnaise

3 tbsps natural (plain) yoghurt

2 tbsps mango chutney, plus extra to serve

2 tsps curry powder

Small handful of chives, chopped

Method

In a bowl, mix together all the ingredients for the coronation dressing. Season well and stir through the cooked, peeled prawns.

Cut the buns lengthways but not the whole way through. Spoon in the prawn filling, along with some rocket and cucumber slices. Sprinkle over some nigella seeds and serve immediately.