سلايدر الربيان

We take the shrimp (about 0.2 to 0.25 kg), season with a pinch of salt and 0.5 tsp Cajun spice, and mix well.

We coat the shrimp with breadcrumbs and egg, then fry them in a pan until cooked and golden.

In a blender, mix 0.5 cup mayonnaise, 1 tbsp lemon juice, 0.25 tsp garlic powder, 0.25 tsp onion powder, dill, half a white onion, 4 pickled cucumbers, and 2 tbsp pickled cucumber brine until smooth.

Brush the inside of the small bread rolls with the prepared sauce, place the fried shrimp inside, and close them securely so the slider is ready to serve.