Posh King Prawn Cocktail Brioche Sub

Meanwhile, zest the lemon, then cut into quarters.

In a medium bowl, combine the mayo, a pinch of lemon zest, a good squeeze of lemon juice, a pinch of the remaining paprika (reserve a pinch more for the garnish), tomato ketchup and sugar for the sauce (see pantry for both amounts). Season with salt and pepper.

Taste your Marie-Rose sauce and season with more salt, pepper and lemon juice if needed. Set aside. 

In another medium bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Cut the tomato into 1cm chunks and pop into the dressing bowl. Mix together and set aside. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. 

Once cooked, remove the pan from the heat and allow the prawns to cool a little. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

A few mins before the wedges are ready, slice the buns down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.

Meanwhile, add the prawns to the bowl of Marie-Rose sauce and stir to coat.