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

Method

1. 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. 2

   Pat prawns dry and fold through the Marie Rose sauce until well coated.

3. 3

   Shred iceberg lettuce finely.

4. 4

   Split and lightly toast the brioche buns. Line the base of each with a handful of shredded lettuce.

5. 5

   Pile the dressed prawns generously on top and serve with lemon wedges and chips if liked.