Equipment
Ingredients
Marie Rose Sauce
- 80 g mayonnaise
- 30 g tomato ketchup
- 10 ml lemon juice, freshly squeezed
- 5 ml worcestershire sauce
- 2 ml tabasco sauce
Slider Filling
- 300 g cooked peeled prawns, tails removed, roughly chopped into 1cm pieces
- 5 g chives, finely chopped
- 100 g iceberg lettuce, finely shredded
Assembly
- 12 brioche slider buns
- 30 g unsalted butter, softened
Nutrition (per serving)
Method
In a medium mixing bowl, combine the mayonnaise, tomato ketchup, lemon juice, Worcestershire sauce, and Tabasco sauce. Whisk until the color is an even, pale pink and the sauce is completely smooth.
Pat the chopped cooked prawns entirely dry with paper towels to prevent making the sauce watery. Add the prawns and finely chopped chives to the sauce, folding gently until fully coated. Cover and chill in the refrigerator to let flavors meld.
Halve the brioche buns and lightly spread the cut sides with softened butter. Toast in a large skillet over medium heat, or bake in an oven preheated to 180°C/350°F, until the cut sides are golden brown and slightly crispy.
Place a generous pinch of shredded iceberg lettuce on the bottom half of each toasted bun. Spoon a heaped portion of the chilled prawn mixture over the lettuce, then top with the brioche crown and serve immediately.
Chef's Notes
- Topping the sliders with a tiny pinch of smoked paprika right before placing the top bun adds a lovely visual flair and an earthy, smoky aroma.
- For an extra layer of luxury, swap half of the cooked prawns for cooked lobster or crab meat.
- Always keep seafood dishes heavily chilled. If serving at a warm party, assemble in small batches rather than leaving them sitting on a buffet table.
- Slicing the lettuce as thinly as possible (chiffonade) provides the perfect delicate crunch without interfering with the texture of the soft brioche and plump prawns.
Storage
Refrigerator: 1 day — Store the prawn filling and lettuce separately from the buns. Assembled sliders will become soggy.
