Crispy Prawn Burgers - Australian Burger

Ingredients

  • 500 g Raw king prawns (raw, peeled (use 400g if freshly peeled))
    Alternative: Prawns
  • 1 clove Garlic (minced)
  • 0.25 cup Spring onions (finely sliced (green onion))
  • 0.5 tsp Salt (cooking/kosher salt)
    Alternative: Sea salt
  • 0.25 tsp Black pepper (freshly ground)
  • 1 Eggs (lightly beaten)
  • 0.5 cup Plain flour
    Alternative: All-purpose flour
  • 1.25 cup Panko breadcrumbs
    Alternative: Breadcrumbs
  • 120 ml Vegetable oil (for shallow frying)
    Alternative: Olive oil
  • 4 Brioche burger buns (lightly toasted)
    Alternative: Burger buns
  • 1.5 cup iceberg lettuce (shredded)
    Alternative: Little Gem lettuce
  • 2 gherkin (pickled cucumber) (sliced)
  • 45 ml mayonnaise (Bang Bang Sauce base)
    Alternative: vegan mayonnaise
  • 30 ml Sweet chilli sauce (Bang Bang Sauce)
  • 5 ml Sriracha (Bang Bang Sauce; add to taste)

Instructions

  1. Prep: If using frozen prawns, thaw fully and drain excess water. Finely chop all prawns into -8 mm pieces; blitz half the prawns with the garlic to a rough paste.

  2. Mix: Combine prawn paste with remaining chopped prawns, spring onion, salt and pepper.

  3. Shape & crumb: Divide mixture into 4 balls with damp hands. Dredge each ball in flour (shake off excess), dip in beaten egg, then press into panko to form patties slightly wider than the buns. Flip to coat well.

  4. Fry: Heat oil in a non-stick pan over medium-high heat. Cook patties 2 minutes per side until golden; drain on paper towels.

  5. Sauce: Mix mayonnaise, sweet chilli sauce and sriracha (adjust heat to taste).

  6. Assemble: Lightly toast buns. Spread sauce on base, add patty, top with sliced gherkin and shredded lettuce, smear sauce on bun lid and close. Serve immediately.

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