Prawn Dog with Pisco & Sriracha Mayo

Prawn Dogs with Pisco and Sriracha Mayo

I was inspired recently after being told by a friend that they'd tried fresh prawn hot dogs on a recent trip to Iceland and seeing though we are nearing spring, I figured this would make an ideal sunny day eat. After not being able to find anything similar in this side of London I decided to create my own recipe, with a twist of pisco. I'm also going to have my seafood dog with something I think will go really well with the freshness of seafood and brioche bun - champagne (or bubbly), for a bit of summer fun. Now we have a complete meal.

Grilled Brioche, Naked Dog for the purists

I love bubbly, and think it is one of the best drinks you can have with food just like this, and I think Australia (yes I know I'm a kiwi but Aussie wine is good too) do some very good bubbly's. So with this dish I'm going to go with a Jacob's Creek bubbly, you can get it from most supermarket chains. If you wanted something a little sweeter you could make this into a mimosa by adding a very good quality orange juice (I always use Tropicana) with a nip of Cointreau.

Gourmet Prawn Dogs Recipe

Prawn Sausages
250-300 grams of fresh raw prawns
1 Tablespoon white wine vinegar
1 Tablespoon sugar dissolved in the vinegar
1 Tablespoon pisco (use white wine vinegar if none)
3 Tablespoons sour cream
1 Egg white
1 tsp salt
1/2 tsp pepper

Frying
1 Tablespoon rapeseed oil (or olive oil)
1 Tablespoon butter

Serving
6 Grilled Brioche Buns
Lettuce leaves

Dressing
Equal parts of Mayo to Sriracha (Hot chilli sauce)
If you don't like spicy mayo, swap the sriracha with tomato sauce
2 Tablespoons Mayonnaise
2 Tablespoons Sriracha

Firstly, you will need to de-vein your prawns if they aren't already. Take a sharp vegetable knife and on the inside of the prawn find the dark vein running down the middle. With your knife, cut down the length of the vein and pull out the membrane. Do this for all of the prawns.

De-veining the prawns

Next, dice the prawns then put 2/3rds into a blender with the egg white, vinegar sugar, pisco, salt and pepper and blend into a paste.  Take the mixture and the remaining prawns and sour cream and mix into a bowl. Cover and refrigerate for 15 minutes.

Prepare the sriracha mayo by combining the above dressing ingredients together in a bowl and refrigerate.

Set up a steamer or a double boiler - I use an ordinary pot with water and a steaming rack inside, bring the water to a boil.
Remove the mixture from the fridge and take a piece of cling film and put a fairly thin line of the prawn mixture about an inch away from the bottom of the film (see pic). Take the cling film and roll the mixture until you have one long sausage.

Prawns are diced and then blended with ingredients

Twist the filling until your make small sausages in cling film into sizes that fit your brioche buns. Carefully place them into your steamer and steam them for 8-10 minutes. They will firm up and they look like little white albino sausages, but don't worry, they'll colour nicely in the fry pan. Be careful when you remove and unwrap them from the cling film, they will be quite hot and excess water will come out.

Spread sausage filling on cling film

Roll and twist to form sausages

From here you can either let them cool and freeze them for later use, or dry them off and pop them into a fry pan with some rapeseed oil (olive oil is fine) and butter. You can also grill them on the barbecue. Once browned keep them aside in a warm spot.
Take your brioche buns and split them down the middle and give them a quick grill just to warm the buns. Now everything is ready to plate up. Take a small lettuce leaf in the middle of your buns, top each with with a prawn dog and drizzle them with the sriracha mayo.

Grab a prawn dog, take a bite of deliciousness and wash it down with a sip of bubbly, enjoy.

Prawn Dogs and bubbly