Description
These Crispy Prawn Burgers combine fresh prawns blended into a flavorful patty, coated with crunchy panko breadcrumbs and pan-fried to golden perfection. Served in soft brioche buns with crisp lettuce, tangy gherkins, and a spicy Bang Bang sauce, they make an irresistible seafood burger perfect for a quick and delicious meal.
Ingredients
Prawn 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
- 1/2 cup plain flour (all-purpose flour)
- 1 1/4 cups panko breadcrumbs
- 1/2 cup olive oil or any neutral flavored oil (vegetable, canola, etc.)
Burger Assembly
- 4 brioche buns (10-12cm / 4-5 inches wide), lightly toasted
- 1 1/2 cups shredded iceberg lettuce or cos lettuce (romaine)
- Gherkins, finely sliced
- Bang Bang Sauce (as desired)
Instructions
- Thaw and Prepare Prawns: If using frozen prawns, thaw thoroughly and discard excess water (expect about 20% weight loss). Chop prawns into roughly 8mm (1/3 inch) pieces.
- Blend Prawn Paste: Place half the prawns and minced garlic in a large jug suitable for a stick blender. Blitz until it forms a rough paste, without needing to puree completely.
- Mix Patty Ingredients: Transfer the blended prawn paste to a bowl. Add the chopped prawns, sliced green onion, salt, and pepper. Stir to combine. The mixture will be soft and slightly sloppy but will firm up when cooked.
- Set Up Dredging Station: Place the flour and whisked egg in separate shallow bowls. Spread the panko breadcrumbs on a flat plate with enough space to press patties into.
- Form and Crumb Patties: Using wet hands, roll the prawn mixture into 4 balls. Coat each ball firstly in flour, then dip in egg letting excess drip off, and finally press down into the panko to form a patty slightly larger than your buns (to allow for shrinkage). Flip and press the other side and edges to fully coat with panko. Place patties on a plate and repeat with remaining balls.
- Cook Patties: Heat olive or neutral oil in a large non-stick skillet over medium-high heat. Fry the patties for about 2 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- Assemble Burgers: Lightly smear the base of each toasted bun with Bang Bang sauce. Top with a prawn patty, then add sliced gherkins and a generous pile of shredded lettuce. Smear the bun lids with more Bang Bang sauce, place on top, and serve immediately. For best enjoyment, pair with homemade fries or your favorite side.
Notes
- Thaw frozen prawns completely and pat dry to avoid excess moisture in patties.
- The prawn mixture will be soft and sticky; shaping with wet hands and proper dredging helps maintain patty form.
- You can substitute brioche buns with any soft white buns lightly toasted.
- Use neutral oil with a high smoke point for frying to achieve crispiness without burning.
- Bang Bang sauce adds a spicy, creamy kick but can be substituted with mayonnaise or tartar sauce if preferred.
- For a crunchier texture, ensure panko coating is firmly pressed onto patties before frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Seafood
