Serves 4
20 raw king prawns
1 tbsp olive oil
1 tbsp Cajun seasoning
1⁄4 tsp ground black pepper, optional
1⁄2 cup mayonnaise
4 soft hot dog rolls
1 cup iceberg lettuce, finely shredded
1⁄2 cup celery, finely diced
10 baby Roma or cherry tomatoes, halved Lemon wedges, to serve (optional)
Method:
Peel and devein the prawns. Leave tails on for added crunch or remove if you prefer. In a mixing bowl, toss the prawns with olive oil, Cajun seasoning and pepper, if using. Set aside to marinate for 10 minutes.
Preheat a grill pan or barbecue over medium-high heat. Grill the prawns for 2–3 minutes on each side until pink and lightly charred. Remove from heat and toss with half the mayonnaise.
Layer shredded lettuce, diced celery, and halved baby tomatoes inside each roll. Top with grilled prawns and a final drizzle of mayo.
Serve with lemon wedges on the side, if using.
For extra heat, sprinkle a 1/4 teaspoon of cayenne or add 1 tablespoon of hot sauce like sriracha over the prawns before grilling.