Ingredients

2 brioche burger buns

Sunflower oil or vegetable oil, for frying

200g raw peeled prawns

1 spring onion, sliced

½ egg white

1 tbsp cornflour

100g panko breadcrumbs

¼ white cabbage, finely shredded

Juice of ½ lemon

1 tbsp mayonnaise (for slaw)

3 tbsp mayonnaise (for chilli mayo)

1 tbsp sriracha chilli sauce or sweet chilli sauce

Instructions

Step 1: Rinse the prawns under cold water and pat them dry thoroughly on kitchen paper.

Step 2: Place half the prawns and the sliced spring onion in a food processor with a pinch of salt. Pulse until you get a rough paste.

Step 3: Add the egg white and cornflour to the processor, pulse a few times, then add the remaining prawns. Pulse briefly to chop them into the mixture.

Step 4: Pour the panko breadcrumbs onto a plate or shallow dish. Using your hands, shape half the prawn mixture into a burger shape (it will be sticky). Coat it thoroughly in the breadcrumbs, pressing crumbs around the sides. Repeat with the rest of the mixture.

Step 5: Place the coated burgers on a plate, cover with cling film, and chill until ready to cook.

Step 6: Mix together the chilli mayo ingredients (mayonnaise and sriracha or sweet chilli sauce) in a small bowl.

Step 7: In another bowl, combine the shredded cabbage, lemon juice, and 1 tablespoon mayonnaise. Season and toss well to create the slaw. These components can be made a day ahead and stored in the fridge.

Step 8: Heat about 2cm of oil in a frying pan until it shimmers and a breadcrumb sizzles and browns when dropped in.

Step 9: Carefully fry the prawn burgers for 3 to 4 minutes per side, turning as needed to cook evenly until golden, crispy, and springy to the touch.

Step 10: Remove the burgers with a slotted spoon and drain on kitchen paper. Toast the cut sides of the brioche buns under the grill.

Step 11: Assemble the burgers by spooning the slaw onto the bottom halves of the buns, adding the prawn burger, then topping with the chilli mayo. Serve immediately with extra chilli mayo if desired.

Tips & Variations

For extra flavor, add a pinch of garlic powder or grated ginger to the prawn mixture before shaping the burgers.

Swap brioche buns for soft bao buns for an Asian-inspired variation.

If you prefer less heat, use sweet chilli sauce instead of sriracha in the mayo.

To make the patties less sticky and easier to handle, lightly wet your hands before shaping.

Storage

Store any leftover cooked prawn burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over low heat to maintain crispiness. Keep the slaw and chilli mayo separate and refrigerated for up to 2 days. Assemble burgers just before serving to avoid sogginess.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen peeled prawns. Make sure to thaw them completely, rinse, and pat dry before using to ensure the best texture.

How can I tell when the prawn burgers are fully cooked?

The burgers should be golden brown and crispy on the outside and springy to the touch. Cooking them 3-4 minutes per side, turning occasionally, usually ensures they are cooked through.