Ingredients
Prawns; 500g prawn tails (defrosted) 3-4 cloves minced garlic 1 tsp cumin powder 1 tsp smoked paprika 1 tsp garlic powder Zest and juice of 1/2 a lemon Large pinch of salt
Everything else; 1 x 6 pack of Toscano mini brioche hot dog buns 1 continental cucumber peeled into ribbons 2 large sticks of celery finely diced 3 stalks of spring onion finely sliced 1/2 cup Kewpie mayo 1 small shallot finely diced A hand full of fresh mint picked and roughly chopped Juice of the other half of lemon Large pinch of salt
Method
1. Remove the tail end piece of shell from the prawns then slice in half across to get two thin halves of prawn.
2. Add prawns to a bowl with minced garlic, smoked paprika, cumin powder, garlic powder, lemon juice and salt. Give a good mix around to fully coat and marinate the prawns.
3. Add a drizzle of extra virgin olive oil to a frying pan and cook the prawns on medium to high heat for a few minutes until just cooked through. (The prawns are thin and so should cook very quickly.)
4. Add your cooked prawns to a clean mixing bowl with diced shallot, celery, spring onion, Kewpie mayo, lemon juice , mint and salt. Mix to combine and adjust seasoning with more lemon juice and salt if necessary.
5. Lightly spray a frying pan with spray oil and toast your Toscano brioche hot dog buns on either side. Then fill with your prawn mix and fresh cucumber ribbons.
6. Dig in and enjoy!