4 Plain white buns
1 Pickled red onion
½ Iceberg salad
300-400 g Crispy prawns
4 squeezes Thousand Island dressing
Toast the buns and slice them without cutting all the way through.
Slice the tomatoes, avocado and iceberg salat. Drain the pickled onion.
Fry or heat the crispy prawns as instructed on the packaging.
Arrange the salad in the bun and add tomatoes, avocado and breaded prawns. Drizzle the dressing on top before serving.