Prawn Thermidor Brioche Bun
with Cheese and Chips
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
150 grams
King Prawns
(Contains Crustaceans)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Not included in your delivery
10 grams
Butter
100 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Halve, peel and thinly slice the shallot.
Peel and grate the garlic (or use a garlic press).
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
When the chips have 10 mins remaining, melt the butter (see pantry for amount) in a large frying pan on medium-high heat.
Add the shallot and cook until softened, 3-4 mins. Add the garlic and cook, 1 min.
Stir in the chicken stock paste and water for the sauce (see pantry for amount).
Bring to the boil, then stir in the prawns and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once cooked, stir through the creme fraiche and haf the cheese. Bring to the boil, then remove from the heat.
Preheat your grill to high.
Slice the buns down through the middle (but not all the way through) and pop them onto a baking tray.
Spoon in the creamy prawn mixture. Sprinkle over the remaining cheese.
Pop under the grill until golden and bubbling, 3-4 mins.
Share the prawn thermidor rolls between your plates.
Serve the chips alongside.
Add a dollop of mayo (see pantry for amount) on the side for dipping.
Enjoy!
