Name: Crispy Prawn Burgers with Bang Bang Sauce Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Fusion
Ingredients: 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 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.); 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

Ingredients

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 or kosher salt

1/4 tsp black pepper

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.)

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 (for serving)

Instructions

Step 1: If using frozen prawns, thaw thoroughly and discard excess water. Chop into 8mm / 1/3″ pieces.

Step 2: Place half the prawns and the minced garlic in a jug. Blitz with a stick blender until it becomes a rough paste. It doesn’t need to be completely smooth.

Step 3: Scrape the paste into a bowl. Add the chopped prawns, green onion, salt, and pepper. Mix well. The mixture will be soft but will firm up when cooked.

Step 4: Set up a dredging station with the flour and egg in separate shallow bowls and the panko breadcrumbs on a plate.

Step 5: With slightly wet hands, roll the prawn mixture into 4 balls. Coat each ball first in flour, then dip into the egg letting excess drip off, and finally press down into the panko to form a patty slightly larger than your bun. Flip and press to coat all sides evenly. Place patties on a plate and repeat.

Step 6: Heat the oil in a large non-stick pan over medium-high heat. Cook the patties for about 2 minutes per side until golden and crisp. Remove and drain briefly on paper towels.

Step 7: To assemble, spread Bang Bang sauce on the base bun, add a prawn patty, top with sliced gherkins and shredded lettuce. Spread sauce on the bun lid and place on top. Serve immediately.

Tips & Variations

Use fresh prawns if possible for best flavor, but frozen works as long as they are well thawed and drained.

For extra crunch, press the patties firmly into panko and handle gently to maintain the coating.

Try adding a pinch of chili flakes or smoked paprika to the prawn mixture for a spicy kick.

Substitute lettuce with shredded cabbage for added crunch and a slight sweetness.

Banh Mi style: Swap the brioche bun for a crusty baguette and add pickled vegetables for a fusion twist.

Storage

Store leftover prawn patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness. It’s best to assemble burgers fresh to avoid soggy buns. Patties can also be frozen before cooking; thaw overnight in the fridge before frying.

FAQs

Can I use pre-cooked prawns for this recipe?

It’s best to use raw prawns to get the proper texture and flavor in the patties. Pre-cooked prawns can become rubbery and won’t bind as well.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs can work, but panko provides a lighter, crispier coating. Alternatively, crushed cornflakes or crackers can be used for crunch.