Ingredients
- 500 gprawns, peeled and deveined
- Pinchcayenne pepper
- 1 tspsmoked paprika
- 125 mlmayonnaise (for the sauce)
- 2 Tbspchives, finely chopped (for the sauce)
- 2 TbspStaffords Creamed Horseradish (for the sauce)
- Zest and juice of 1lemon (for the sauce)
- Pinchcayenne pepper (for the sauce)
- Pinchsmoked paprika (for the sauce)
- 6soft, brioche style hot dog buns
- 2 Tbspbutter, melted
- To servebaby leaf lettuce
- To servelemon wedges
- To garnishchopped chives
- To tastesalt and pepper
- For cookingolive oil
Made with Staffords
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Method
Heat a frying pan on high heat. Place the prawns in a bowl, season well with salt, pepper, paprika and cayenne, then 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, adding more cayenne pepper until it has your desired level of heat. Season with salt and pepper, add the cooled prawns and toss to coat well.
Preheat the oven to grill. Slice the brioche buns down the centre, opening them gently while keeping the very edge intact. Brush with the melted butter, place on a baking tray and grill until warm and lightly golden.
Fill the buns with lettuce and divide the saucy prawn mixture among them. Sprinkle with chives and finish with a little extra cayenne or paprika.
Serve with lemon wedges on the side and enjoy.
