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.
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