Steak & King Prawn Bap with Saffron Mayo
Surf and Turf; Floury bap stuffed to the brim with grilled steak and prawns, with a squeeze of saffron mayo
Allergens
Contains Gluten, Shellfish, Eggs, Milk, Mustard
Ingredients
4 x 100g striploin dry aged steak
4 baps
12 peeled king prawns
Pinch of saffron
80g butter
Salt and pepper
1 lemon
80g rocket and spinach mix
For the Saffron Mayo:
1 tsp of lemon juice
Pinch of saffron
Method
Step 1:
Grill the steaks for 3 mins on each side (medium) and rest.
Step 2:
Crush a strand of saffron in a pestle and mortar, add the lemon juice and mix in the Real Mayonnaise.
Step 3:
In a hot pan melt the butter until it starts to foam, add the prawns, and toss for 30 seconds. Add 2 strands of saffron, a squeeze of lemon juice and remove from the heat.
Step 4:
Lightly toast the bap and spread saffron mayo on the bottom. Top with the leaves and steak. Spoon on the prawns and some saffron butter from the pan. To serve, cut in half, serve with a ramekin of saffron mayonnaise on the side.
