Ingredients
- 350g poached prawns (peeled and cleaned)
- ½ cup Kewpie mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 8 brioche buns, cut in half vertically
- 2 cups picked watercress
- 3 tablespoons olive oil
- Salt flakes
- Butter
- Chives or caviar (optional)
Method
- Preheat the oven to 180°C fan-forced (200°C conventional).
- Combine the mayonnaise, lemon juice, Worcestershire sauce and mustard into a small bowl. Slowly add the oil while whisking continually. Season to taste.
- Chop prawns and add them to the mayonnaise mixture.
- Butter the brioche buns lightly. Place them, buttered side down, in an ovenproof frying pan and toast in the oven for about 5 minutes until golden brown.
- Place prawns and mayonnaise mixture on each buttered half of the brioche buns. Add a few pieces of watercress, close the buns, garnish with chives (or caviar) and serve immediately.
Product used in recipe
- Kewpie - Mayonnaise
