Description
Crispy Prawn Burgers are a delicious Australian-inspired seafood dish featuring tender prawn patties coated in crunchy panko breadcrumbs and pan-fried to golden perfection. Served in soft brioche buns with fresh lettuce, gherkins, and your choice of tangy sauces like Bang Bang or tartare, these shrimp burgers offer a perfect balance of flavors and textures in a quick 20-minute meal.
Ingredients
Prawn Patties
- 400g / 14oz fresh OR 500g / 1lb frozen raw peeled prawns (shrimp) (Note 1)
- 1 garlic clove, minced
- 1/4 cup green onion, finely sliced
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crumbing
- 1 egg, lightly whisked with a fork
- 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.)
Burgers
- 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 (recommended), Tartare Sauce, Peri-naise, or ketchup for serving
Instructions
- Thaw and Prep Prawns: If using frozen prawns, thaw thoroughly and discard excess water to end up with approximately 400g of thawed prawns. Chop prawns into roughly 8mm / 1/3″ pieces.
- Make Prawn Paste: Place half the prawns and minced garlic in a jug suitable for a stick blender. Blitz until it forms a rough paste without needing to puree completely.
- Prepare Pattie Mixture: Transfer the prawn paste to a bowl and mix in the chopped prawns, finely sliced green onion, salt, and black pepper. The mixture will be soft and slightly sloppy.
- Set Up Dredging Station: Place the flour in one shallow bowl, the whisked egg in another, and the panko breadcrumbs on a plate with enough space to press patties into.
- Form and Crumb Patties: Using slightly wet hands, divide the prawn mixture into 4 equal balls. Roll each ball in flour, then dip in egg allowing excess to drip off, and press down into a patty on the panko breadcrumbs. Press the breadcrumbs onto the patty and coat the sides thoroughly by flipping and pressing down with a spatula.
- Cook Patties: Heat the olive or neutral oil in a large non-stick pan over medium-high heat. Fry the prawn patties for about 2 minutes on each side until golden and crispy. Remove them onto a paper towel-lined tray to drain excess oil.
- Assemble Burgers: Lightly toast the brioche buns. Spread your choice of sauce on the base bun, add the prawn patty, layer with finely sliced gherkins and shredded lettuce. Spread more sauce on the top bun lid and place it on top. Serve immediately with your favorite sides like homemade or frozen fries.
Notes
- Prawns / Shrimp: Expect about 20% weight loss from frozen prawns when thawing. Use approximately 500g frozen (1lb) to yield about 400g fresh meat. If peeling whole raw prawns yourself, start with 700g including heads and shells.
- Roll Size: Slightly larger buns can be used if patties are made larger and thinner. Smaller patties are easier to handle as the mixture is softer than beef burgers.
- Make Ahead: Patties can be crumbed and refrigerated for a few hours before cooking. Crumb well to prevent sogginess. Cooked patties keep in the fridge for up to 3 days and can be reheated in a pan to re-crisp.
- Not Suitable for Freezing: The soft crumb coating and patty texture do not freeze well.
