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.
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
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.