Serves 6
Ingredients:
- 500g prawns, peeled & deveined
- Pinch cayenne pepper
- 1 tsp smoked paprika
Sauce:
- 125ml mayonnaise
- 2 Tbsp chives, finely chopped
- 2 Tbsp Staffords Creamed Horseradish
- Zest and juice of 1 lemon
- Pinch cayenne pepper
- Pinch smoked paprika
- 6 soft, brioche style hot dog buns
- 2 Tbsp butter, melted
- Baby leaf lettuce, to serve
- Lemon wedges, to serve
- Chopped chives, for garnish
Salt and pepper, to taste
Olive oil for cooking
Method:
For the prawns:
Heat a frying pan on high heat.
Place prawns in a bowl and season well with salt, pepper, paprika and cayenne.
Drizzle with olive oil and toss to coat.
When the pan is very hot, add the prawns in a single layer and cook for about 1 minute per side, until no longer pink.
Remove from the heat and set aside to cool.
For the sauce:
Combine all the ingredients in a large bowl.
Add cayenne pepper until the sauce has your desired level of heat.
Season with salt and pepper.
Add cooled prawns to sauce and toss to coat well.
Preheat oven on grill.
Slice brioche buns down the centre.
Open the buns gently while keeping the very edge intact.
Brush with melted butter.
Place buns on a baking tray and grill until warm and lightly golden.
Fill buns with lettuce and then divide the saucy prawn mixture among them.
Sprinkle with chives and finish with a little extra cayenne or paprika.
Serve with wedges of lemon on the side and enjoy!