Mexican crispy prawn burgers
16 medium green Australian prawns
Olive oil for brushing
4 brioche buns, halved and toasted
1 tablespoon lime juice
½ cup sour cream
Hot sauce and corn chips to serve
Pico de gallo
¾ cup olive oil
3 green jalapeño, diced
2 spring onion, white part finely chopped
2 garlic cloves finely chopped
1 teaspoon white wine vinegar
¼ teaspoon each ground coriander, ground cumin
2 vine ripened tomatoes, seeds removed, diced
For pico de gallo: Place jalapeño, spring onion, garlic, spices, oil and vinegar in a bowl, season with salt and pepper and toss to combine.
Place avocado and lime juice in a bowl season with salt and pepper and mash with a fork.
Heat chargrill or BBQ over medium high heat. Brush prawns with oil and chargrill 2-3 min each side or until cooked through.
Spread bottom half of buns with sour cream and avocado.
Top with prawns and spoon over pico de gallo. Sandwich with remaining bread tops and serve with hot sauce and corn chips.