Method

To make the brioche toasts, preheat the oven to 180C. Slice the brioche buns horizontally and cut each round into quarters.

Toast lightly in the oven for 5-8 minutes or until golden. Cool and store in an airtight container until ready to use.

To cook the prawns, mash the garlic with a little salt to a paste, add the olive oil and parsley and combine in a bowl with the prawns, then set aside to marinate for 30 minutes or until ready to cook.

Heat a little oil in a frying pan and fry the prawns for a few minutes on each side. Set aside to cool.

Roughly blitz the peas with the wasabi and olive oil in a food processor and season to taste with salt. Dollop a small amount of wasabi pea mixture on brioche piece and top with a prawn.

Ingredients

2 brioche burger buns

Garlicky prawns:

2 cloves garlic

2 Tbsp olive oil, plus extra for frying

2 Tbsp finely chopped parsley

30 large prawns, shelled 

Smashed pea and wasabi:

1 cup peas, defrosted, blanched for 1 minute, drained and refreshed in cold water

1/2 tsp wasabi paste

2 Tbsp olive oil