Ingredients:
10 prawns
2 sweet round buns
2 tsp butter, softened at room temperature
Cashew nut pesto:
55g toasted cashew nuts
3 cloves garlic, minced
25g coriander leaf
4 tsp olive oil
pinch salt and pepper
1 tbsp dried baby shrimps, toasted
Method:
- Peel, then poach the prawns, set aside.
- Pour all the ingredients for the cashew nut pesto into a blender. Blend for about 2 minutes.
- Spread the butter on the toasted bread. Add the pesto and top with poached prawns.
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