Ingredients
400 g surimi
4 fresh hot-dog buns
1 small shallot, minced
2 tsp minced fresh chives
½ tsp SIDS CRAZY LEMON
3 tbsp butter
Directions
Cut surimi meat into rough 1.5 cm pieces then set aside. Spread softened butter evenly on outer cut sides of buns. Lightly toast outside of buns in 30 cm frypan over medium heat. Transfer buns to serving platter.
Melt remaining 6 tablespoons butter in the pan over medium-low heat. Stir in shallot, surimi and SIDS CRAZY LEMON and cook until surimi is heated through, about 2 minutes.
Using slotted spoon, divide mixture among buns. Sprinkle rolls with chives and drizzle with any remaining butter from pan. Serve with lemon wedges.
