Elevated Prawn Bunny Chow
Taking the classic iconic bunny chow up a level!
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 2-4
Ingredients:
For the Loaf & Shell:
1 Woolies Croissant Loaf
1-2 tbsp Butter, melted (for toasting)
For the Luxury Prawn Curry:
500g Large Tiger Prawns, peeled and deveined (tails left on)
2 tbsp Butter
1 tbsp Garlic, minced
1 tbsp Ginger, minced
A handful of fresh Curry Leaves
1 tbsp Kashmiri Curry Powder
1 tbsp Rombarosi
1 tsp Breyani Powder
1 tsp Garam Masala
A pinch of Saffron strands, steeped in 2 tbsp warm water
2 tbsp Tomato paste
250ml Long life cream
A few drops of Rose water
Salt, to taste
Handful of Fresh coriander, chopped
For the Quick Sambal & Garnish:
½ Red onion, finely diced
1 Roma Tomato, finely diced
¼ Cucumber, finely diced
1–2 tbsp Lemon juice
2 tbsp Shaved almonds, toasted
2 tbsp Pomegranate rubies
Fresh coriander sprigs
How To Make Elevated Prawn Bunny Chow
1. Step 1: Prep the Croissant Loaf
Preheat your oven to 180°C.
Slice the Woolies Croissant Loaf in half (or into quarters for smaller portions).
Carefully hollow out the center of each piece to create a deep, sturdy well, making sure to leave a thick base and walls. Keep the hollowed-out bread “virgin” (the inner fluff) intact.
Lightly brush the inside of the bread bowls and the inner bread pieces with melted butter. Place them on a baking tray and toast in the oven for 5 minutes until lightly crisp and golden. Set aside.
2. Step 2: Build the Luxury Curry Base
Place a large pan over medium heat and melt the 2 tablespoons of butter. Add the minced garlic, ginger, and fresh curry leaves, sautéing for 1 minute until fragrant.
Lower the heat slightly and add the Kashmiri curry powder, rombarosi, and breyani powder. Toast the spices in the butter for 30 seconds to release their aromatics.
Stir in the tomato paste to coat the spices, cooking it out for about 1 minute.
Pour in the long life cream and the steeped saffron water. Bring to a gentle simmer and let the sauce reduce and thicken for 2–3 minutes. Season with salt, then stir in the garam masala and a few drops of rose water right at the end.
3. Step 3: Sear the Tiger Prawns
Turn the heat up slightly and drop the large tiger prawns directly into the bubbling cream sauce.
Cook for 3 to 4 minutes, tossing gently, until the prawns turn vibrant pink, curl, and are just cooked through.
Remove from the heat immediately so the prawns stay tender, and stir through the chopped fresh coriander.
4. Step 4: Assemble and Serve
In a small bowl, toss together the diced red onion, tomato, and cucumber with the lemon juice and a pinch of salt to create a quick, vibrant sambal.
Place the toasted croissant loaf shells onto serving plates. Ladle the rich, aromatic prawn curry generously into the hollows, letting some of the luxurious sauce cascade over the flaky edges.
Top each bunny chow with the quick sambal, toasted shaved almonds, and a scatter of bright pomegranate rubies.
Garnish with fresh coriander sprigs and serve immediately with the toasted inner bread pieces on the side for dipping.