Crispy Prawn Burgers

30 mins
Serves 4
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Directions

  1. 1Chop the prawns.
  2. 2Chop the prawns.
  3. 3Chop the prawns.
  4. 4Blitz half of the prawns and garlic.
  5. 5Blitz half of the prawns and garlic.
  6. 6Blitz half of the prawns and garlic.
  7. 7Add salt and pepper to the prawns.
  8. 8Add salt and pepper to the prawns.
  9. 9Add salt and pepper to the prawns.
  10. 10Add green onion to the prawns and mix well.
  11. 11Add green onion to the prawns and mix well.
  12. 12Add green onion to the prawns and mix well.
  13. 13Roll the prawn mixture into balls.
  14. 14Roll the prawn mixture into balls.
  15. 15Roll the prawn mixture into balls.
  16. 16Dredge the prawn ball in flour.
  17. 17Dredge the prawn ball in flour.
  18. 18Dredge the prawn ball in flour.
  19. 19Coat the flour-dredged prawn ball in egg.
  20. 20Coat the flour-dredged prawn ball in egg.
  21. 21Coat the flour-dredged prawn ball in egg.
  22. 22Flatten the prawn ball into a patty in panko breadcrumbs and coat both sides.
  23. 23Flatten the prawn ball into a patty in panko breadcrumbs and coat both sides.
  24. 24Flatten the prawn ball into a patty in panko breadcrumbs and coat both sides.
  25. 25Heat oil in a non-stick pan over medium-high heat.
  26. 26Heat oil in a non-stick pan over medium-high heat.
  27. 27Heat oil in a non-stick pan over medium-high heat.
  28. 28Cook the prawn patties for 2 minutes on each side until golden brown.
  29. 29Cook the prawn patties for 2 minutes on each side until golden brown.
  30. 30Cook the prawn patties for 2 minutes on each side until golden brown.
  31. 31Transfer the cooked patties to a paper towel-lined tray to drain excess oil.
  32. 32Transfer the cooked patties to a paper towel-lined tray to drain excess oil.
  33. 33Transfer the cooked patties to a paper towel-lined tray to drain excess oil.
  34. 34Smear the bottom bun with Bang Bang sauce.
  35. 35Smear the bottom bun with Bang Bang sauce.
  36. 36Smear the bottom bun with Bang Bang sauce.
  37. 37Top the sauced bun with a prawn patty.
  38. 38Top the sauced bun with a prawn patty.
  39. 39Top the sauced bun with a prawn patty.
  40. 40Add gherkins on top of the patty.
  41. 41Add gherkins on top of the patty.
  42. 42Add gherkins on top of the patty.
  43. 43Add shredded lettuce on top of the gherkins.
  44. 44Add shredded lettuce on top of the gherkins.
  45. 45Add shredded lettuce on top of the gherkins.
  46. 46Smear sauce on the top bun.
  47. 47Smear sauce on the top bun.
  48. 48Smear sauce on the top bun.
  49. 49Place the top bun on the burger to assemble.
  50. 50Place the top bun on the burger to assemble.
  51. 51Place the top bun on the burger to assemble.
  52. 52Cut the burger in half.
  53. 53Cut the burger in half.
  54. 54Cut the burger in half.

Ingredients

  • 400 g fresh OR frozen raw peeled prawns (shrimp), chopped into 8mm/1/3” pieces
  • 400 g fresh OR frozen raw peeled prawns (shrimp), chopped into 8mm/1/3” pieces
  • 400 g fresh OR frozen raw peeled prawns (shrimp), chopped into 8mm/1/3” pieces
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 0.25 cup green onion, finely sliced
  • 0.25 cup green onion, finely sliced
  • 0.25 cup green onion, finely sliced
  • 0.5 tsp cooking salt/kosher salt
  • 0.5 tsp cooking salt/kosher salt
  • 0.5 tsp cooking salt/kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 egg, lightly whisked with a fork
  • 1 egg, lightly whisked with a fork
  • 1 egg, lightly whisked with a fork
  • 0.5 cup plain flour (all-purpose flour)
  • 0.5 cup plain flour (all-purpose flour)
  • 0.5 cup plain flour (all-purpose flour)
  • 1.25 cups panko breadcrumbs
  • 1.25 cups panko breadcrumbs
  • 1.25 cups panko breadcrumbs
  • 0.5 cup olive oil, or any neutral flavoured oil (vegetable, canola etc)
  • 0.5 cup olive oil, or any neutral flavoured oil (vegetable, canola etc)
  • 0.5 cup olive oil, or any neutral flavoured oil (vegetable, canola etc)
  • 4 brioche buns (10-12cm / 4-5” wide) or other soft white buns, lightly toasted
  • 4 brioche buns (10-12cm / 4-5” wide) or other soft white buns, lightly toasted
  • 4 brioche buns (10-12cm / 4-5” wide) or other soft white buns, lightly toasted
  • 1.5 cups shredded iceberg lettuce or cos lettuce (romaine)
  • 1.5 cups shredded iceberg lettuce or cos lettuce (romaine)
  • 1.5 cups shredded iceberg lettuce or cos lettuce (romaine)
  • Gherkins, finely sliced
  • Gherkins, finely sliced
  • Gherkins, finely sliced
  • Bang Bang Sauce (1/2 cup whole egg mayo + 2 tbsp sweet chilli + 1 tbsp sriracha – can skip spiciness), Tartare Sauce, Peri-naise, even ketchup!
  • Bang Bang Sauce (1/2 cup whole egg mayo + 2 tbsp sweet chilli + 1 tbsp sriracha – can skip spiciness), Tartare Sauce, Peri-naise, even ketchup!
  • Bang Bang Sauce (1/2 cup whole egg mayo + 2 tbsp sweet chilli + 1 tbsp sriracha – can skip spiciness), Tartare Sauce, Peri-naise, even ketchup!

Equipment

knifecutting boardfood processorbowlspatulaplatefrying panserving board

Tips

  • The prawn patty uses a combination of both blitzed and chopped prawns for a better texture.
  • The recipe is pan-fried, not deep-fried.