There’s no doubt we Aussie’s LOVE a seafood sanga. While a buttered piece of wonder white usually does the trick, why not up the ante with a few fast finishes.
Steve Costi Prawns speak for themselves. Five minutes and a few simple ingredients is all it takes to show case these sweet, meaty morsels in a finger-licking starter.
Serves 6 Prep time 5 mins
300gm Steve Costi’s peeled tiger prawns (cooked)
6 small brioche buns or rolls (both work)
6 baby cos lettuce leaves
2 tbsp finely shredded parsley (opt)
1 1/4 cups whole egg mayonnaise
1/4 cup tomato sauce
2 tbsp Worcestershire sauce
1 tbsp sriracha
1/2 lemon, juice of
1/2 tsp sea salt
- Combine all the ingredients for the sriracha sauce and set aside.
- Remove tails from prawns.
- Slice buns to open; spread each with sriracha sauce; top with a lettuce leaf on each; 3-4 prawns; an extra drizzle of sauce and a sprinkle of parsley if using.
- Serve immediately and enjoy!