Ingredients
- For the filling
- 400 g peeled prawns
- 100 g mayonnaise
- 20 g Greek yoghurt
- 15 g spring onions (chopped)
- 1 stalk celery (chopped)
- ½ lemon (juice)
- ¼ tsp salt
- Black pepper (to taste)
- 1 egg white
- 2 – 3 tbsp sesame seeds
- For the sandwiches
- 4 brioche buns
- 2 – 3 tbsp sesame seeds
- 1 egg white
Instructions
- Steam the prawns for about 5 minutes and allow to cool.
- Roughly chop the prawns and mix with the mayonnaise, yoghurt, spring onions, celery, lemon juice, salt and pepper, and set aside.
- Dip the sides of each bun in the egg white and coat with sesame seeds.
- Grill each sesame-coated side for 1 minute in a pan until golden brown.
- Cut the buns in half down the middle and fill each one with the prawn filling.
Recipe: Marina Etchegoyen
