Shrimps	g
Sriracha Sauce	tsp
Sweet Smoked Paprika Powder	tsp
Lemon Juice	tbsp
Garlic Clove
Avocado
Hot Dog Buns
Salt & Pepper to taste
Pickled Veggies
Purple Cabbage	g
Carrot
Kosher Salt	tsp
Caster Sugar	tbsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml
Basil Smash Sauce
Fresh Basil	g
Garlic Clove
Lime Juice	tbsp
Greek Yoghurt	tbsp
Salt & Pepper to taste

1. To pickle the veggies, Wash, dry and shred handful of red cabbage Peel the carrot and shred as well. Mix the rice vinegar, sesame oil, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
2. In the meantime, peel and devein the shrimps, rinse under cold water and pat dry. Peel the garlic and cut into fine cubes. Heat the olive oil in a pan to medium high and fry the shrimps for about 5 minutes. Add paprika powder, Sriracha sauce, garlic and lemon juice. Mix till evenly coated. And season with salt and pepper.
3. For the sauce, peel the garlic. Wash the basil, shake dry and pluck the leaves from the stem. Place all the ingredients into food processor and blitz until smooth, if too thick add more lemon juice and olive oil. Season with salt and pepper.
4. Peel and slice the avocado in thin slices. Once all is ready, toast the hot dog buns and spread a tablespoon basil smash sauce on the bottom of the bun. Top each with avocado, pickled veggies and shrimps. Drizzle with more tasty basil sauce.

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