• Preheat the oven (for the buns) to 220°C/200°C fan/gas mark 7 (you can also warm the buns in the toaster).
• Boil a pot of salted water for the potatoes.
• Halve the potatoes (quarter larger pieces).
• When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins. 
• Drain in a colander and return to the pot, off the heat. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and slice the onion as thinly as possible.
• Pop into a small bowl along with the red wine vinegar, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
• Toss to coat then set aside, continuing to stir occasionally. 
• Drain before serving.

Little Chef's TIP: Kids can help drain the pickled onion.

• Trim the carrot and coarsely grate (no need to peel).
• To make the slaw, toss the carrot with ketchup and half the aioli. Season to taste with salt and pepper. 
• Thinly slice the tomato.
• Trim the salad leaves. Reserve one leaf per burger and roughly chop the rest.
• Just before serving, toss the chopped salad leaves with remaining aioli and half the drained onion. Season to taste with salt and pepper.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the prawns and season with salt and pepper.
• Cook until pink on the outside, 4-5 mins. 
• Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Once the potatoes are cooked, stir through a knob of butter and the paprika.
• Toss to coat then season to taste with salt and pepper.
• Pop the buns onto a baking tray. Warm in the oven, 2-3 mins.

• Spread gochujang (use less if you don't like spice) on the cut side of each base bun. Top with a salad leaf.
• Load on the sliced tomato, remaining pickled onion, carrot slaw and prawns. 
• Sandwich your burger closed with the top bun.
• Serve the paprika butter potatoes alongside.