Tip: Serve immediately, as brioche goes soft quickly.
Also very suitable as a canapé, starter or small tasting dish.
Preparation steps
1
Make the sauce and leave it in the fridge for 1 hour to allow the flavours to steep properly.
2
Fry the slices of brioche in butter until golden brown on both sides.
3
Stir the prawns into the chilled sauce.
4
Spoon the mixture onto the brioche and garnish with paprika and parsley.
