Crispy Prawn Burgers

Name: Crispy Prawn Burgers
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g fresh OR frozen raw peeled prawns (shrimp), chopped into 8mm/1/3” pieces; 1 clove garlic, minced; 0.25 cup green onion, finely sliced; 0.5 tsp cooking salt/kosher salt; 0.25 tsp black pepper; 1 egg, lightly whisked with a fork; 0.5 cup plain flour (all-purpose flour); 1.25 cups panko breadcrumbs; 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; 1.5 cups shredded iceberg lettuce or cos lettuce (romaine); 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!

30m

Serves 4

instagram.com

Crispy Prawn Burgers

instagram.com

30m

Serves 4

Directions

1Chop the prawns.
2Blitz half of the prawns and garlic.
3Add salt and pepper to the prawns.
4Add green onion to the prawns and mix well.
5Roll the prawn mixture into balls.
6Dredge the prawn ball in flour.
7Coat the flour-dredged prawn ball in egg.
8Flatten the prawn ball into a patty in panko breadcrumbs and coat both sides.
9Heat oil in a non-stick pan over medium-high heat.
10Cook the prawn patties for 2 minutes on each side until golden brown.
11Transfer the cooked patties to a paper towel-lined tray to drain excess oil.
12Smear the bottom bun with Bang Bang sauce.
13Top the sauced bun with a prawn patty.
14Add gherkins on top of the patty.
15Add shredded lettuce on top of the gherkins.
16Smear sauce on the top bun.
17Place the top bun on the burger to assemble.
18Cut the burger in half.

Ingredients

400 g fresh OR frozen raw peeled prawns (shrimp), chopped into 8mm/1/3” pieces
1 clove garlic, minced
0.25 cup green onion, finely sliced
0.5 tsp cooking salt/kosher salt
0.25 tsp black pepper
1 egg, lightly whisked with a fork
0.5 cup plain flour (all-purpose flour)
1.25 cups panko breadcrumbs
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
1.5 cups shredded iceberg lettuce or cos lettuce (romaine)
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!

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.

Crispy Prawn Burgers

30m

Serves 4

instagram.com

Crispy Prawn Burgers

instagram.com

30m

Serves 4

Directions

1Chop the prawns.
2Blitz half of the prawns and garlic.
3Add salt and pepper to the prawns.
4Add green onion to the prawns and mix well.
5Roll the prawn mixture into balls.
6Dredge the prawn ball in flour.
7Coat the flour-dredged prawn ball in egg.
8Flatten the prawn ball into a patty in panko breadcrumbs and coat both sides.
9Heat oil in a non-stick pan over medium-high heat.
10Cook the prawn patties for 2 minutes on each side until golden brown.
11Transfer the cooked patties to a paper towel-lined tray to drain excess oil.
12Smear the bottom bun with Bang Bang sauce.
13Top the sauced bun with a prawn patty.
14Add gherkins on top of the patty.
15Add shredded lettuce on top of the gherkins.
16Smear sauce on the top bun.
17Place the top bun on the burger to assemble.
18Cut the burger in half.

Ingredients

400 g fresh OR frozen raw peeled prawns (shrimp), chopped into 8mm/1/3” pieces
1 clove garlic, minced
0.25 cup green onion, finely sliced
0.5 tsp cooking salt/kosher salt
0.25 tsp black pepper
1 egg, lightly whisked with a fork
0.5 cup plain flour (all-purpose flour)
1.25 cups panko breadcrumbs
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
1.5 cups shredded iceberg lettuce or cos lettuce (romaine)
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!