Prawn baguette with minted cabbage and sumac

These are perhaps a little indulgent, but they’re a perfect way to use up any leftover prawns on Boxing Day, and a hamper of these at the beach will make the family forever grateful (I wish!). Don’t skimp on the quality of the bread and be generous with the butter.

Prawn baguette with minted cabbage and sumac Credit: John Laurie

• serves

  6

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 12 slices of pancetta
• ¼ large white cabbage, shredded
• 2 handfuls of mint leaves, shredded
• extra virgin olive oil
• salt flakes and freshly ground black pepper
• 1 lemon
• 24 small cooked prawns, peeled and deveined
• 1 tbsp sumac, plus extra
• 6 long baguette-style rolls
• butter, at room temperature
• sriracha chilli sauce, to taste

Resting time 5 minutes

Instructions

Grill the pancetta under a hot grill until crisp.

In a large bowl, toss the cabbage with the mint. Dress with oil, season, squeeze over lemon juice to taste and toss to coat. Set aside for 5 minutes for the cabbage to soften.

Toss the prawns with a little oil and 1 tablespoon of sumac.

Split the baguettes down the middle and butter generously. Add sriracha chilli sauce to taste and fill with the dressed cabbage and prawns. Top with the pancetta, squeeze over some lemon juice, sprinkle with extra sumac and serve.

Recipe from Home by Karen Martini, with photography by John Laurie (Plum, $39.99, pbk).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.