200g frozen raw prawns
100g mayonnaise
2 tbs tomato sauce
1 tsp lemon juice
2 tsp sriracha
2 tsp Worcestershire sauce
2 tsp pickle juice
½ tsp paprika
½ tsp garlic powder
1 tsp salt
1 avocado
1 head baby cos lettuce
4 brioche rolls
2 tbs butter
Fresh chives, optional
Directions
Cook prawns: Remove tails & devein prawns, and soak in boiling water until the flesh turns pink and is fully cooked.
Sauce: Mix 100g mayonnaise, 2 tbs tomato sauce, 1 tsp lemon juice, 2 tsp sriracha sauce, 2 tsp Worcestershire sauce, 2 tsp pickle juice, ½ tsp paprika, ½ tsp garlic powder and 1 tsp salt together. Taste & adjust seasoning if required
Veg: Dice 1 avocado and shred 1 baby cos lettuce
Buns: Butter all sides (apart from the top sliced side) of each bun, and place in a warm pan for 1-2 minutes per side until the butter is melted & the buns are golden brown
Assemble: Toss the prawns in the sauce and layer the lettuce & avocado in the buns and finish with the prawns. Top with sliced chives, if desired.
