A prawn burger that actually tastes of prawns. Raw prawns chopped chunky, not minced to paste, so the patty sears hard outside and stays sweet inside. Milk bun, shredded white cabbage for cold crunch, and a mayo with chilli crunch stirred through it. Then another spoon of crunch on top so it runs out the side when you bite.
30 minutes. Serves 4.
Ingredients
- 700g green prawns, peeled
- 3 dessertspoons Plateit Chilli Crunch, 2 for the mayo and 1 for the build
- ½ cup Kewpie mayonnaise
- 1 egg white
- 1 tbsp cornflour
- ¼ white cabbage, shredded fine
- 1 cucumber, sliced thin
- 2 tbsp rice vinegar and 1 tsp sugar
- 4 milk buns
Method
- Toss the cucumber with the vinegar and sugar. Fridge it while you work.
- Stir 2 dessertspoons of chilli crunch through the mayonnaise. Fridge that too.
- Shred the cabbage as fine as you can manage and keep it dry and cold. It is doing the job lettuce usually does, and doing it better.
- Chop a third of the prawns to a rough paste and the rest into chunky pieces. Mix with the egg white, cornflour and a good pinch of salt. Shape into 4 patties, chill 10 minutes.
- Sear in a hot oiled pan, 3 minutes a side, pressing lightly, until deep gold. Pull them the moment they turn opaque through the middle. Prawn goes rubbery the second you push it past done.
- Toast the buns. Build: chilli crunch mayo, cabbage, patty, drained pickled cucumber, then the last spoon of chilli crunch straight on top. Lid on and press.
Tip: The last spoon of crunch goes on neat, not stirred through anything. That is the one that runs down your hand.
Swap it: Skip the bun and serve the patties over the shredded cabbage with the mayo as dressing.
