Spicy Hot Cheeto Prawn Roll

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Spicy Hot Cheeto Prawn Roll AI-generated image
20 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Brioche bun A soft potato roll
  • Lettuce Shredded cabbage
  • Sriracha sauce Another chili-garlic sauce

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein21 g
Carbohydrates43 g
Fat21 g

Fiber 2 g · Sugar 8 g · Sodium 1050 mg

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A crunchy and fiery prawn roll featuring crispy Hot Cheeto crumbs, tender prawns, and a creamy spicy mayo, all wrapped in a soft brioche bun. Perfect for spice lovers looking for a unique seafood twist.

Steps

  1. In a small bowl, mix mayonnaise, sriracha sauce, lime juice, garlic, salt, and pepper to create spicy mayo.
  2. Heat olive oil in a pan over medium heat.
  3. Season prawns with salt and pepper, then cook them in the pan until pink and cooked through, about 2-3 minutes per side.
  4. Remove prawns and toss them gently with crushed Hot Cheetos, coating evenly.
  5. Lightly toast the brioche bun.
  6. Spread spicy mayo on both halves of the bun.
  7. Place shredded lettuce on the bottom half, then add the Hot Cheeto-coated prawns on top.
  8. Cover with the top bun and serve immediately for a crunchy, spicy experience.

Tips for Spicy Hot Cheeto Prawn Roll

  • A well-built roll should have crisp crumbs against juicy prawns and soft bread; soggy crumbs usually mean the roll sat assembled too long.
  • Keep the crushed coating fairly coarse so it stays crunchy rather than turning into powder.
  • Have the bun and fillings ready before cooking; the coating is at its best just after assembly.

Drink pairing

A crisp, dry sparkling wine
Its lively bubbles and clean finish balance the creamy mayo and cut through the crunchy, spicy coating.

0% option: Sparkling lime water

Storage

For best crunch, serve immediately. Refrigerate cooked prawns and mayo separately within 2 hours and use within 3–4 days; reheat the prawns until steaming hot, then add fresh crumbs and assemble.

Frequently asked questions

How can I tell when the prawns are cooked?
They should be opaque throughout and firm but still springy, with no translucent center.

Can I prepare any parts ahead?
Mix the spicy mayo and crush the crumbs ahead, keeping them covered separately. Cook and coat the prawns close to serving for the best texture.

What keeps the roll from getting soggy?
Assemble just before eating and avoid letting the coated prawns rest against the bun for long; the crumbs soften as they absorb moisture.
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