- Servings:
- 1 sandwich
- Yield:
- 18 servings
Ingredients
- 2 each9-packs King’s Hawaiian® Original Slider Buns
- 6 tbspSalted butter
- 36 eachSpot prawns
- 12 eachGarlic cloves, peeled, root end removed
- to tasteSea salt
- to tasteBlack pepper
- 1 eachFennel bulb, large
- 2 eachBlood oranges
- 2-3 eachShallots, thinly sliced
- 1 eachbunch of Cilantro, leaves picked
- 1 tbspSugar
- 1 tbspRed wine vinegar
- 5 tbspExtra virgin olive oil
- 1 qtAvocado oil
- ½ cPepitas (pumpkin seeds) shelled
- 3 tbspSesame seeds
- 3 eachDried guajillo chilies, stemmed and seeded
- 3 eachDried ancho chilies, stemmed and seeded
- 1 eachbottle Red wine vinegar
- 1 eachbottle Tajin
- 3 eachCorn tortillas
- 1 eachjar Black garlic puree
- 1 eachjar Mayonnaise
- 1 eachLime
- 1 eachcan Fire-roasted tomatoes
- ⅛ tspCayenne pepper
- ¼ tspCinnamon
- 1 tspCumin
- 2 tbspDark chili powder
- 3 cChicken stock
- 1 eachbottle Pacifico lager
Build It!
Spread 4 tbsp butter on the inside of the tops and bottoms of all buns. Toast on a griddle till golden brown.
Coat inside of bottom and top bun with Black Garlic Aioli.
Place 2 shrimp head-to-tail on bottom bun.
Top with Salsa Macha.
Top with Fennel & Crimson Orange Salad making sure you get an orange segment.
Top with Tajin Dusted Tortilla Strips.
Cover with top bun.
Serve with warm Spicy Tomato-Lime Birria Broth in a ramekin on the side for dipping.
Fennel & Crimson Orange Salad
Make It!
- Quarter and core the fennel bulb then shave each wedge into thin pieces. Place fennel in an ice water bath.
- Zest oranges. Remove all the orange pith and supreme the oranges (remove each segment with no membrane) and set aside. Squeeze the juice from what is left of the oranges and set aside.
- Mix orange zest, orange juice, red wine vinegar, sugar, ⅛ tsp black pepper, ¼ tsp sea salt, and the extra virgin olive oil together.
- Drain fennel from ice water and pat dry.
- Mix sliced fennel with orange segments, cilantro leaves, and sliced shallots.
- Pour dressing over fennel and oranges, toss gently and set aside.
Tajin Dusted Tortilla Strips
Make It!
- Cut corn tortillas in half, stack and cut into thin strips. Fry in oil at 350° F till a light golden-brown, then remove and immediately dust with tajin while still hot.
Black Garlic Aioli
Make It!
- Mix black garlic puree, mayonnaise, sugar, lime juice, and ¼ tsp salt together. Set aside.
Salsa Macha
Make It!
- Pour 1 ½ cups of avocado oil into a sauce pot. Add garlic cloves and shallots. Heat over medium high till they begin to lightly brown.
- Turn off heat and add pepitas, dried chilis, and sesame seeds. Stir and let it sit for 5 minutes, then add balsamic vinegar and stir. Add 1 tsp salt, ½ tsp black pepper, and ¼ cup water
- Blend until combined, don’t over process; you want it chunky, not a puree.
Shrimp
Make It!
- Completely peel and devein shrimp; season lightly with salt and pepper.
- Sauté shrimp in oil about 1 ½ minutes on each side. Then add 2 tbsp of butter, 1 tbsp minced garlic, and juice from ½ a lime; toss quickly and remove from heat.
Spicy Tomato-Lime Birria Broth
Make It!
- Pour beer into a sauce pot and reduce by half over heat. Add tomatoes, chili powder, cumin, cinnamon, cayenne, and chicken stock. Bring to a boil, turn down to medium and reduce by one third. Strain, add juice from ½ lime and add ¼ tsp salt. Keep warm.
