Poached prawn bun with cashew nut pesto

Serve 2


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:

1. Peel, then poach the prawns, set aside.


2. Pour all the ingredients for the cashew nut pesto into a blender. Blend for about 2 minutes.


3. Spread the butter on the toasted bread. Add the pesto and top with poached prawns.