Prawn (or Crayfish) Brioche with Chilli Lime Mayo
Photography by Sarah Tuck.
To me these are the perfect spring picnic food to enjoy with a glass of crisp white; they can be served lunch size (like these) or divided up into sliders to serve with drinks.
Serves: 6
INGREDIENTS
700 grams cooked king prawns or cooked crayfish meat
2 cos lettuces
6 brioche buns
100 grams butter
2 avocados, halved and sliced
1 teaspoon chilli flakes, to garnish
Chilli lime mayo
1⅓ cups good-quality egg mayonnaise
finely grated zest of 2 limes
2 teaspoons American mustard
½ teaspoon chilli flakes
2 teaspoons sriracha sauce
sea salt
METHOD
Preheat the oven to 180°C.
Chilli lime mayo: Whisk the mayonnaise with the lime zest, mustard, chilli flakes and sriracha sauce.
Chop the prawns in half and toss through a quarter of the chilli lime mayo. Season to taste with sea salt.
Trim the bases from the lettuces and chop large leaves, leaving the smaller leaves whole.
Cut the brioche buns in half and butter the cut sides of both halves. Heat the rolls in the oven for 2–3 minutes. Spoon the chilli lime mayo on to the bases and top with lettuce, avocado and prawns.
Drizzle with remaining mayo and sprinkle with a little extra chilli flakes and sea salt and top with the brioche bun lid.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!