This recipe was the result of two completely unrelated ideas that came together into one perfectly spicy, tangy and completely delicious sandwich.
The first inspiration was Cinco de Mayo. Though often confused with Mexico’s Independance Day, which is September 16th, Cinco de Mayo is actually a celebration to commemorate Mexican victory over French troops at the Battle of Puebla on May 5, 1862. Over the last week I’ve been seeing recipes all over social media paying tribute to Cinco de Mayo and was inspired to create one of my own.
The second, far less inspiring reason, was an excess of hot dog buns in my pantry. For some reason, whenever I make hotdogs (not very often), I always seem to buy a package of eight hotdogs and a package of twelve hotdog buns. Who does that? Is it just me? I prefer to think that it’s just that the brands I favour seem to have this odd little packaging issue going on. AKA: not my fault 😉 It also, just so happens, that half the time my little monkeys want their hotdogs in a bun and half the time they don’t. The result, of course, is that whenever I make hotdogs, I have a bunch of buns leftover. Luckily, hot dog buns are good for more than just hot dogs and while I could have used any other type of bun for this sandwich, the hot dog buns worked perfectly.
The recipe below seems like it’s got a lot going on; a lot of ingredients and a lot of steps, but it’s actually incredibly easy to make and will come together quite quickly. You can also make the coleslaw and chipotle sauce ahead of time. The marinade too, so long as you don’t put it on the prawns until about 20 minutes prior to cooking them. Give it a go and let me know what you think 🙂
Prawn Marinade:
1/4 Cup lime juice
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp coriander
1 lbs prawns, peeled and deveined
Whisk together the first 4 ingredients in a medium bowl. Add the prawns and toss gently. Allow to marinate for 15-20 minutes, while preparing the rest of the recipe.
Chipotle Sauce:
1/2 Cup greek yogurt
1 chipotle pepper, chopped
1 tbsp adobo sauce
1 tbsp lime juice
2 tsp honey (optional)
Combine all ingredients and chill in the fridge until ready to serve.
Coleslaw:
2 Cups red cabbage, chopped
2 green onions, sliced
1/2 Cup gala apple, chopped (any sweet, crisp apple would work)
2 tbsp apple cider vinegar
2 tbsp lime juice
salt and pepper
In a salad bowl, whisk together the vinegar, lime juice, salt and pepper. Add the cabbage, onions and apples and toss together. Chill in the fridge until ready to serve.
To finish:
1 tbsp extra virgin olive oil
1 clove of garlic, minced
2 tbsp onion, finely chopped
1/2 Cup Corona
Marinated Prawns
6 hotdog buns
chipotle sauce
coleslaw
1/4 Cup cilantro for garnish
preheat the oven to 375 degrees Farenheit
Toast the buns in the oven for about 5 minutes until golden.
Heat 2 tbsp of extra virgin olive oil (or your preferred cooking oil) over medium heat. Add the onions and garlic and saute for just a minute until they start to sweat. Pour in the Corona and then add the prawns.Cook for 2-3 minutes until the prawns are pink and cooked through.
Spread about 2 tbsp of the chipotle sauce on a bun. Fill the bun with a generous helping of the coleslaw and 4-5 prawns. Top with some cilantro and serve.
Kitchen, uncorked 