Prawn and crab ‘hot dogs’ with sweetcorn and bacon salsa

Method

1. Put the ingredients for the sea dogs (except the olive oil) in a food processor and whizz until smooth. Lightly oil a large, high-sided oven tray (and oil your hands too as the mixture is sticky). Divide the mixture into 6 balls and roll them into even sausages, then lay in the tray. Pour over boiling water, then roll the sausages over so they get sealed by the hot water – this gives them structure and makes them much easier to work with. You can now either lift the sausages out of the water and put them in the fridge until ready to cook, or fry straightaway.
2. To make the salsa, heat a large non-stick frying pan and add the bacon, corn and a small drizzle of olive oil. Stir over a high heat until the bacon is crisp and the corn has charred a little. Transfer to a bowl to cool. Once cooled, stir in the spring onion and parsley, then taste and add salt, pepper and lemon juice accordingly.
3. Wipe out the frying pan and return to the heat with 1 tbsp olive oil. Add the sausages and fry until golden all over, carefully rotating the sausages to get an even colouring. Serve in the hot dog buns with soured cream and spoonfuls of the corn salsa.