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
Kimchi 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 180ËšC. 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.