Preparation time 15 minutes
Makes 8 rolls
INGREDIENTS
8 flour-top bap rolls (see note)
2 ripe avocados
32 cooked king prawns (shrimp) or 64 cooked school or bay prawns, peeled and deveined (see note)
Homemade seafood sauce
300 g Kewpie mayonnaise (see note)
1 1/2 tablespoons tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Sriracha chilli sauce (see note)
lemon juice, to taste
METHOD
1 For the seafood sauce, simply combine all the ingredients in a small bowl. Taste and add a squeeze of lemon if desired, then refrigerate until needed.
2 Assemble ingredients on burgers and serve!
Notes
1 Flour-top bap rolls are made at most local bakeries. They are super-soft and fluffy and have a little flour dusted on the top. They’re a perfect choice for this dish.
2 Both school and bay prawns are very sustainable options.
3 Kewpie mayonnaise can be purchased at Asian grocers and some supermarkets. If you like, you can use freshly made mayo but for some reason (Hayden thinks it’s the sweetness) Kewpie works best here.
4 You can pick up Sriracha chilli sauce at your local Asian supermarket or substitute with Tabasco.
The Carousel thanks Hayden Quinn for this recipe from his cookbook ‘Dish It Up’.
