Loaded Crispy Prawn Banh Mi

• Meanwhile, thinly slice cucumber into sticks. 
• Thinly slice spring onion.
• Using a vegetable peeler, peel carrot into ribbons.
• Thinly slice fresh chilli (if using).
• SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and the mayonnaise. Set aside.
• In a medium bowl, combine peeled prawns, garlic paste, sweet soy seasoning and a generous pinch of pepper.

• In a second medium bowl, combine the vinegar, fish sauce & rice vinegar mix, and a good pinch of sugar and salt.
• Add carrot to pickling liquid, then add enough water to just cover carrot. Set aside. 

• To the bowl of prawns, add cornflour and toss to coat.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, dust off any excess cornflour from prawns and cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Transfer to a paper towel-lined plate.

• Slice brioche hotdog buns in half lengthways. Toast or grill buns to your liking.
• Drain pickled carrot.