300 g frozen prawns, thawed, tails removed

2 celery sticks, finely diced

1 spring onion, finely sliced

2 Tbsp chives, finely chopped

2 lettuce leaves, chopped

1/3 cup mayonnaise

Zest of 1/2 lemon

1 Tbsp lemon juice

1 tsp Worcestershire sauce

1/2 tsp paprika

Salt and pepper, to taste

4 long brioche buns

Lemon wedges

Spring onion or chives, for garnish

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Heat a non-stick pan over medium heat and spray lightly with oil. Add prawns and pan-fry 2 minutes per side until pink and opaque. Season with salt and pepper and transfer to a bowl to cool.
In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, Worcestershire sauce, paprika, salt, and pepper.
Once prawns have cooled slightly, add celery, spring onion, chives, and chopped lettuce. Pour dressing over and mix to combine.
Toast brioche buns in a dry frying pan for 1–2 minutes per side until lightly browned.
Divide prawn mixture among the buns, garnish with extra spring onion or chives, and serve with lemon wedges.

Add diced cucumber or dill for extra freshness.

Mix in cayenne or hot sauce for heat.

Use toasted buttery rolls or mini slider buns for serving.

Add sliced avocado for added creaminess.

Serve leftover filling cold to avoid rubbery prawns.