Ingredients
- Fresh Tiger Prawns
- 2 tbsp Kewpie Mayo
- 2 tbsp Greek yoghurt
- 4 Brioche long rolls
- Spring onion
- Cos lettuce
- Salt
- Pepper
- Chilli flakes
Method
- Peep fresh prawns and chop into 1cm bites
- To make the sauce, mix the kewpie, greek yoghurt and a generous pinch of salt and pepper
- Finely chop the spring onion
- Lightly toast the buns on a dry fry pan
- Add chopped prawns into bowl of sauce and lightly mix
- Place prawns and sauce into the middle of toasted buns and top with spring onions and chilli flakes
Product used in recipe
- Kewpie - Mayonnaise
