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 the slaw)

3 tbsp mayonnaise (for the sauce)

1 tbsp sriracha chilli sauce or sweet chilli sauce

Instructions

Step 1: Rinse the prawns under cold water and pat them dry with kitchen paper. Place half the prawns and the sliced spring onion in a food processor with a pinch of salt and pulse until a rough paste forms.

Step 2: Add the egg white and cornflour to the processor and pulse a few more times. Then add the remaining prawns and pulse briefly to roughly chop them into the mixture.

Step 3: Spread the panko breadcrumbs on a shallow dish or plate. Using your hands, scoop out half the prawn mixture and shape it into a burger as best you can. Press the burger into the breadcrumbs, then turn and coat the sides thoroughly. Repeat with the remaining mixture and breadcrumbs. Place the burgers on a plate, cover with cling film, and chill until ready to cook.

Step 4: In a small bowl, mix the mayonnaise and sriracha or sweet chilli sauce to make the chilli mayo. In another bowl, combine the shredded cabbage, lemon juice, and 1 tablespoon mayonnaise for the slaw. Season with salt and toss well. Both the burgers and the condiments can be made a day ahead and stored in the fridge.

Step 5: Heat about 2cm of oil in a frying pan over medium heat until shimmering and a breadcrumb dropped in sizzles and browns. Carefully fry the prawn burgers for 3-4 minutes on each side until golden, crispy, and springy to the touch. You may need to turn them several times to ensure they cook through evenly.

Step 6: Remove the burgers from the oil and drain on kitchen paper. Slice the brioche buns in half and toast the cut sides under a grill until lightly browned.

Step 7: Assemble the burgers by spreading the slaw over the bottom bun halves. Add a prawn burger on top, then spoon over the chilli mayo. Cover with the top bun and serve immediately with extra chilli mayo if desired.

Tips & Variations

For extra crunch, press the prawn burgers firmly into the breadcrumbs and refrigerate before frying to help them hold together better.

Swap the sriracha for sweet chilli sauce if you prefer a milder flavor.

Add sliced cucumber or fresh herbs like cilantro to the slaw for added freshness.

Use wholemeal or sesame buns to change up the texture and flavor.

Storage

Store any leftover prawn burgers in an airtight container in the refrigerator for up to 1 day. It’s best to keep the slaw and chilli mayo separate until ready to serve. Reheat the burgers gently in a low oven or a dry frying pan to maintain their crispiness. Avoid microwaving as it can make them soggy.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen peeled prawns. Make sure to thaw them completely and drain any excess water before preparing the mixture to prevent it from becoming too wet.

How can I make these burgers gluten-free?

Use gluten-free breadcrumbs instead of panko and check that your mayonnaise and other condiments are gluten-free. Also, ensure your buns are gluten-free or serve the burgers without buns as a lettuce wrap.