By now,
we’re all well and truly ready to move out from in front of the bar-heater and
head outdoors. Thankfully, with the long, cold winter finally behind us, it’s
time to break out the picnic rug once again.
Assembling a faultless outdoor meal can be something of logistical feat, so it’s important to design a dish that travels well.
So, we took some inspiration from the Vietnamese (who do al fresco eating better than almost anybody) for our totally inauthentic Prawn Bánh mì - served with a fennel and apple slaw and refreshing Coke Zero. Here’s how to pack your basket for the perfect spring picnic…
Prawn Bánh mì
Serves 2
8 Large Prawns (Uncooked)
2 Teaspoon Paprika
1 Tablespoon Soy Sauce
1 tsp Olive Oil
1 Bunch Coriander
1 Cucumber
1 Carrot
2 chilies
2 tbsp Japanese mayonnaise
2 Crusty Loaves (or one long baguette, cut into sections)
- Prepare loaves by slicing along the top, spreading thin layer of mayonnaise.
- Grate cucumber and carrot, layer in bun
- Heat oil in frypan over low heat
- Peel and gut prawns (leaving tails, if you’re game)
- Place prawns on hot pan, sprinkling with paprika and soy
- Layer prawns in banh mi bun
- Garnish with coriander and fresh chilli
- Wrap tightly in paper for transporting
Fennel and Apple Slaw
1 medium-sized fennel
1 quarter red cabbage
2 small green apples
100g raisins
2 tablespoons Red Wine Vinegar
1 tablespoon Olive Oil
3 tbsp mayonaise
Juice from 1 lime
- Use a mandolin or grater to finely slice fennel, red cabbage and green apple.
- Throw grated cabbage, apple and fennel into salad bowl with golden raisins and toss with Red Wine Vinegar, Olive Oil and Mayonnaise.
- Season with salt and pepper to taste.
- Seal in air-tight container
- When serving, slice lime in half and squeeze over slaw, giving the ingredients a gentle toss.
Serves 2. Nutrition information per serve: Energy: 3870kJ / Protein: 41.8g / Total Fat: 31.2g / Saturated Fat: 4.3g / Carbohydrate: 111.0g / Sugars: 68.6g / Fibre: 16.9g / Sodium: 1963mg
Assembling a faultless outdoor meal can be something of logistical feat, so it’s important to design a dish that travels well.
So, we took some inspiration from the Vietnamese (who do al fresco eating better than almost anybody) for our totally inauthentic Prawn Bánh mì - served with a fennel and apple slaw and refreshing Coke Zero. Here’s how to pack your basket for the perfect spring picnic…
Prawn Bánh mì
Serves 2
8 Large Prawns (Uncooked)
2 Teaspoon Paprika
1 Tablespoon Soy Sauce
1 tsp Olive Oil
1 Bunch Coriander
1 Cucumber
1 Carrot
2 chilies
2 tbsp Japanese mayonnaise
2 Crusty Loaves (or one long baguette, cut into sections)
- Prepare loaves by slicing along the top, spreading thin layer of mayonnaise.
- Grate cucumber and carrot, layer in bun
- Heat oil in frypan over low heat
- Peel and gut prawns (leaving tails, if you’re game)
- Place prawns on hot pan, sprinkling with paprika and soy
- Layer prawns in banh mi bun
- Garnish with coriander and fresh chilli
- Wrap tightly in paper for transporting
Fennel and Apple Slaw
1 medium-sized fennel
1 quarter red cabbage
2 small green apples
100g raisins
2 tablespoons Red Wine Vinegar
1 tablespoon Olive Oil
3 tbsp mayonaise
Juice from 1 lime
- Use a mandolin or grater to finely slice fennel, red cabbage and green apple.
- Throw grated cabbage, apple and fennel into salad bowl with golden raisins and toss with Red Wine Vinegar, Olive Oil and Mayonnaise.
- Season with salt and pepper to taste.
- Seal in air-tight container
- When serving, slice lime in half and squeeze over slaw, giving the ingredients a gentle toss.
Serves 2. Nutrition information per serve: Energy: 3870kJ / Protein: 41.8g / Total Fat: 31.2g / Saturated Fat: 4.3g / Carbohydrate: 111.0g / Sugars: 68.6g / Fibre: 16.9g / Sodium: 1963mg
COCA-COLA ON SOCIAL