Prawn Cocktail in a Brioche Bun
Ingredients
- 300 g cooked cold water prawns
- 4 brioche burger buns
- 80 g mayonnaise
- 2 tbsp tomato ketchup
- 100 g iceberg lettuce
- 1 lemon
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 21.3 g
- Carbohydrate
- 34.5 g
- of which sugars
- 9 g
- Fat
- 22.1 g
- of which saturates
- 4.1 g
- Fibre
- 3.1 g
- Salt
- 2.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Stir together mayonnaise, ketchup, Worcestershire sauce and smoked paprika with a squeeze of lemon juice to make Marie Rose sauce. Season to taste.
- 2
Pat prawns dry and fold through the Marie Rose sauce until well coated.
- 3
Shred iceberg lettuce finely.
- 4
Split and lightly toast the brioche buns. Line the base of each with a handful of shredded lettuce.
- 5
Pile the dressed prawns generously on top and serve with lemon wedges and chips if liked.
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