Wasabi Crayfish Brioche Bap

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Step 1.

Season your crayfish with the juice from 2 limes, salt, and pepper.

Step 2.

Then in another bowl, julienne the carrot, peel the cucumber and shred the cabbage. Whisk up your fish sauce, vinegar, sesame oil, sesame seeds and season well. Add to your chopped veg. This is your pickled slaw.

Step 3.

Next, using a hand blender, cream together your avocado, mayo, 4 tbsp of water, and juice from 2 limes until you have a thick and smooth consistency. This is your spicy mayo.

Step 4.

To finish, cut your buns in half and toast until golden and crispy. This can be done on the hob, in the toaster or on the grill.

Step 5.

Time to serve up. Butter your brioche and spread a thick layer of spicy mayo on the bun base. Then add a generous layer of crayfish, followed by your pickled slaw, then whack on your buttery brioche lid and you are good to go. Tuck in!

Work as quickly as you can so that your Avo Spicy Cream is as fresh as possible.

200g Crayfish
4 Limes
4 Brioche Buns
1 Carrot
1/2 Red Cabbage
1 Cucumber
4 Tbsp Mayo
2 Avocados
4 Tbsp Wasabi
2 Tbsp Sesame Seeds
2 Tbsp Fish Sauce
2 Tbsp Rice Wine Vinegar
2 Tsp Sesame Oil
Knob of Butter
Salt
Pepper