Prawn cocktail sliders

To make sauce, mix mayonnaise, tomato sauce, sriracha and lime juice together. Stir through jalapeños and chives. Season and refrigerate until needed.

To make prawn and fish patties, combine sliced prawn meat, green onion, ginger, soy and rice vinegar in a non-metallic bowl. Cover. Refrigerate until needed.

Add diced fish to a chilled food processor bowl. Pulse to a soft mince and add sesame oil, salt and sugar. Then add egg whites and blitz to combine well. Add chilled cream and puree to make a smooth mousse. Transfer mixture to a large bowl, then fold in marinated prawn mixture.

Roll 1/4 cupfuls of mixture into balls. Dip each patty into whisked extra egg white, then coat in white sesame seeds and press to flatten. Refrigerate for 15 minutes to firm slightly.

When ready to cook, heat oil in a frying pan on medium heat. Cook patties in batches for about 3 minutes on each side or until cooked through.

Top buns with sauce, lettuce, avocado, prawn patties, more sauce and bun tops. Serve with lime wedges.