Description
These prawn katsu burgers offer a delicious fusion of crispy Japanese-style fried prawn patties served on toasted brioche buns with zesty cabbage slaw and spicy sriracha mayo. Perfectly crunchy on the outside and tender inside, these burgers provide a delightful seafood twist on classic katsu flavors.
Ingredients
Scale
Burgers
- 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
Slaw
- ¼ white cabbage, finely shredded
- juice of ½ lemon
Sriracha Mayo
- 3 tbsp mayonnaise
- 1 tbsp sriracha chilli sauce or sweet chilli sauce
Instructions
- Prepare prawn mixture: Rinse the prawns in cold water, then pat dry thoroughly with kitchen paper. Place half of the prawns and the sliced spring onion into a food processor with a generous pinch of salt and pulse until a rough paste forms. Add the egg white and cornflour and pulse a few more times. Add the remaining prawns and pulse briefly to roughly chop and integrate them into the mixture.
- Form and coat patties: Pour the panko breadcrumbs onto a shallow dish or plate. With wet hands, scoop half the prawn mixture and shape into a burger patty as best as you can (the mixture will be sticky). Press the patty firmly into the breadcrumbs, then flip it over and press crumbs around the sides to fully coat. Repeat with the remaining mixture. Place all patties on a plate, cover with cling film, and chill until ready to cook.
- Make sriracha mayo and slaw: In a bowl, mix together the mayonnaise and sriracha (or sweet chilli) sauce until smooth. For the slaw, toss the shredded cabbage with lemon juice and season to taste. These components can be prepared a day ahead and stored in the refrigerator.
- Cook the prawn katsu burgers: Heat about 2cm of sunflower or vegetable oil in a frying pan until shimmering and a breadcrumb dropped into the oil sizzles and browns. Carefully fry the patties for 3 to 4 minutes on each side until golden, crispy, and springy to the touch, turning several times if needed to cook evenly. Use a slotted spoon to lift the patties from the oil and drain on kitchen paper.
- Toast buns and assemble: Cut the brioche buns in half and toast the cut sides under a grill until lightly browned. To assemble, spoon the cabbage slaw onto the bottom bun, add a prawn katsu burger, then top with a generous dollop of the sriracha mayo. Serve immediately, optionally with extra sriracha mayo on the side.
Notes
- Use fresh prawns for best texture and flavor.
- Chilling the patties before frying helps them hold their shape better.
- Adjust the amount of sriracha sauce in the mayo to control the spice level.
- The slaw can be swapped with other crunchy vegetables like shredded carrots or radish for variation.
- Ensure oil temperature is moderate to avoid burning the breadcrumbs before the patties cook through.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese Fusion
Keywords: prawn katsu burgers, seafood burgers, Japanese style, fried prawn patties, spicy mayo, brioche buns, homemade slaw
