Prawn Cocktail Brioche Rolls with Sriracha and Pickled Cucumber
These brioche rolls are the perfect addition to a picnic and we use a classic prawn cocktail filling to offer a level of nostalgia
- 6 mini brioche hot dog buns
- 250g cooked king prawns
- 3 tbsp mayonnaise
- 2 tsp sriracha
- 2 tbsp tomato ketchup
- Maldon Salt
- Cracked black pepper
- 1 baby gem lettuce, shredded
- 1 small ripe avocado, thinly sliced
- ½ cucumber, peeled into ribbons
- 25g caster sugar
- ½ tsp Maldon Salt
- 75ml rice wine vinegar
- Pinch of cayenne pepper, to finish
Start by pickling the cucumber ribbons. In a small bowl mix together the caster sugar, half teaspoon Maldon Salt and the rice wine vinegar until the salt and sugar have dissolved. Then add the cucumber ribbons and mix well, set aside to gently pickle whilst you make the rolls.
In a separate bowl, mix the mayonnaise, sriracha and tomato ketchup. Season with Maldon Salt and cracked black pepper. Next add the cooked prawns and stir in so they are well coated in the sauce.
Slice open the brioche buns lengthways. First, pile in a little of the shredded baby gem lettuce, then top with the prawn cocktail mixture and a pinch of cayenne. Finish with some slices of avocado and ribbons of the pickled cucumber.