Description
These Crispy Prawn Burgers feature fresh or frozen raw peeled prawns combined with aromatic garlic and green onion, coated in panko breadcrumbs, then pan-fried to a golden crisp. Served on toasted brioche buns with shredded iceberg lettuce, gherkins, and a spicy Bang Bang Sauce, they make a deliciously crunchy and flavorful seafood sandwich perfect for a quick meal.
Ingredients
Scale
Prawn Burger Patties
- 400g / 14oz fresh OR 500g / 1lb frozen raw peeled prawns (shrimp)
- 1 garlic clove, 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
For Frying and Serving
- 1/2 cup olive oil, or any neutral flavored oil (vegetable, canola, etc.)
- 4 brioche buns (10-12cm / 4-5″ wide) or other soft white buns, lightly toasted
- 1 1/2 cups shredded iceberg lettuce or cos lettuce (romaine)
- Gherkins, finely sliced
- Bang Bang Sauce
Instructions
- Prepare the prawn mixture: If using frozen prawns, thaw completely and pat dry. Chop the prawns finely or pulse in a food processor until they have a coarse, ground texture. In a bowl, combine the chopped prawns with minced garlic, finely sliced green onion, cooking salt, black pepper, and the lightly whisked egg. Mix thoroughly until all ingredients are well incorporated.
- Form and coat the patties: Shape the prawn mixture into four equal-sized patties, about 10 cm (4 inches) wide. Dredge each patty evenly in plain flour, then dip into the egg wash, and finally coat generously with panko breadcrumbs, pressing gently so the breadcrumbs adhere well.
- Pan-fry the patties: Heat the olive oil in a large frying pan over medium heat. Once hot, add the prawn patties and fry for about 2 minutes on each side until golden brown and crispy. Make sure the patties are cooked through and have a crunchy crust.
- Assemble the burgers: Lightly toast the brioche buns. Layer the bottom of each bun with shredded iceberg lettuce, carefully place the crispy prawn patties on top, add finely sliced gherkins, and drizzle with Bang Bang Sauce. Top with the bun lids and serve immediately.
Notes
- Using fresh prawns is preferable for best flavor, but frozen prawns can be used after thawing thoroughly.
- Ensure the prawns are chopped finely or ground to create a cohesive patty that holds together well during frying.
- If you prefer, substitute the panko breadcrumbs with regular breadcrumbs, though panko gives a superior crispiness.
- Adjust the amount of Bang Bang Sauce according to your spice preference.
- For a gluten-free version, substitute the flour and panko breadcrumbs with gluten-free alternatives.
