Description
These prawn katsu burgers are a delicious fusion of crispy Japanese-style fried prawn patties served in toasted brioche buns with fresh cabbage slaw and a spicy chilli mayonnaise. Perfect for a flavorful and satisfying meal with a crunchy texture and zesty 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
- 1 tbsp mayonnaise
Chilli Mayonnaise
- 3 tbsp mayonnaise
- 1 tbsp sriracha chilli sauce or sweet chilli sauce
Instructions
- Prepare the prawn paste: Rinse the prawns in cold water and pat them dry with kitchen paper. Add half the prawns and the sliced spring onion to a food processor with a pinch of salt and pulse until you get a rough paste. Add the egg white and cornflour and pulse a few more times. Finally, add the remaining prawns and pulse just enough to roughly chop them into the mixture.
- Form and coat the burgers: Place the panko breadcrumbs in a shallow dish or plate. Using your hands, scoop out half the prawn mixture and shape it into a burger; the mixture will be sticky. Press the burger into the breadcrumbs, then turn it over and pack breadcrumbs around the sides so it is completely coated. Repeat with the remaining mixture and crumbs. Place the burgers on a plate, cover with cling film, and chill until ready to cook.
- Make the chilli mayonnaise: In a small bowl, combine the mayonnaise and sriracha or sweet chilli sauce. Mix well and set aside.
- Prepare the slaw: In a bowl, combine the shredded cabbage, lemon juice, and 1 tbsp mayonnaise. Season to taste and toss well to combine.
- Fry the prawn katsu burgers: Heat about 2cm of sunflower or vegetable oil in a frying pan over medium heat until it shimmers and a breadcrumb dropped into the oil sizzles and browns. Carefully fry the burgers for 3-4 minutes on each side until golden, crispy, and springy to the touch. You may need to turn them a few times to cook through evenly. Drain the cooked burgers on kitchen paper.
- Toast the buns and assemble: Cut the brioche buns in half and toast the cut sides under a grill until lightly browned. To assemble, spread the slaw over the bottom half of each bun, add a prawn katsu burger, and top with the chilli mayonnaise. Serve immediately, optionally with extra chilli mayo on the side.
Notes
- You can prepare the prawn burgers, slaw, and chilli mayo a day ahead and keep them chilled until needed.
- Ensure the oil is hot enough before frying to get a crispy crust without excess oil absorption.
- If you prefer less spice, adjust the amount of chilli sauce in the mayo to your taste.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Japanese-inspired Western)
Keywords: prawn katsu burger, prawn burger, Japanese style burger, fried prawn patty, katsu, seafood burger, crispy prawn burger, brioche burger
