Crispy Prawn Burgers
Ingredients
- 400g/14oz Prawns (shrimp) fresh OR 500g/1lb frozen raw peeled
- 1 Garlic minced
- 1/4 cup Green onion finely sliced
- 1/2 tsp Cooking salt / kosher salt
- 1/4 tsp Black pepper
- 1 Egg lightly whisked with a fork
- 1/2 cup Plain flour (all-purpose flour)
- 1 1/4 cups Panko breadcrumbs
- 1/2 cup Olive oil or any neutral flavoured oil (vegetable, canola etc)
- 4 Brioche buns 10-12cm / 4-5" wide, lightly toasted
- 1 1/2 cups Iceberg lettuce or cos lettuce (romaine) shredded
- finely sliced Gherkins
- 1 1/2 tbsp Bang Bang Sauce recommended!
- 1 1/2 tbsp Tartare Sauce use this [one](https://www.recipetineats.com/5-great-prawn-dipping-sauces/), optional
- 1 1/2 tbsp Peri-naise optional
- 1 1/2 tbsp Ketchup optional
Instructions
- 1
Chop the prawns up into small pieces, just under 1cm / 0.2".
- 2
Blitz half the prawns and garlic using a stick blender until it becomes pasty.
- 3
Scrape the prawn paste into a bowl. Mix in the chopped prawns, green onion, salt and pepper.
- 4
Roll the mixture into 4 balls.
- 5
Coat ball in flour, then egg, then press down into a patty in the panko. Make it a smidge larger than the size of your bun.
- 6
Flip using a spatula and press down to make the panko adhered. Reshape as needed.
- 7
Repeat to make 4 crumbed patties in total.
- 8
Heat oil in a large non-stick pan over medium high heat. Cook the prawn patties for 2 minutes on each side until golden.
- 9
Assemble burgers as follows – smear base with sauce. Top with prawn patty, cover with gherkins, pile on lettuce. Smear lid with sauce, place on top.
