Description
Delight in these Crispy Prawn Burgers featuring a succulent prawn patty coated with golden panko breadcrumbs and pan-fried to perfection. Served inside soft brioche buns with crunchy gherkins, fresh iceberg lettuce, and a zesty Bang Bang Sauce, these burgers offer a perfect combination of textures and flavors for a satisfying seafood sandwich experience.
Ingredients
Scale
Prawn Patties
- 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.)
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
Instructions
- Thaw: If using frozen prawns, thaw thoroughly and discard excess water, as prawns lose about 20% weight in water. Chop prawns into 8mm / 1/3″ pieces for texture.
- Blitz: Place half the prawns and minced garlic in a jug large enough for a stick blender. Blitz into a coarse paste but not completely smooth to retain some texture.
- Prepare Pattie Mixture: Transfer the prawn paste into a bowl. Add the chopped prawns, green onion, salt, and pepper. Mix gently; the mixture will be sloppy but will firm as it cooks.
- Set Up Dredging Station: Place flour and egg in separate shallow bowls, and spread panko breadcrumbs on a plate, allowing enough space to press patties.
- Form Patties and Crumb: With slightly wet hands, roll mixture into 4 balls. Coat each ball in flour, then dip in egg allowing excess to drip off. Press each ball into a flattened patty on the panko plate making them slightly larger than the buns, then flip and press to coat sides evenly with breadcrumbs.
- Cook Patties: Heat oil in a large non-stick pan over medium-high heat. Fry patties for 2 minutes on each side until golden and crisp. Transfer patties to a paper towel-lined plate to drain excess oil.
- Assemble Burgers: Lightly smear the base of each bun with Bang Bang Sauce. Place a prawn patty on top, layer with sliced gherkins and shredded lettuce. Smear the lid with sauce, cover the burger, and serve immediately. Serve with fries or your preferred side.
Notes
- If using frozen prawns, thaw completely and remove excess water for best texture.
- Do not over-blend the prawn paste; some texture is desirable.
- Slightly wetting your hands helps in shaping and handling the soft pattie mixture.
- Press patties firmly into panko breadcrumbs to ensure even coating and crispiness.
- Use neutral oil with high smoke point for frying to get perfect golden crust.
- Bang Bang Sauce can be made or substituted with your favorite spicy mayo or aioli for added flavor.
- For a lighter option, baking can be considered but frying gives the crispiest results.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion, Seafood
Keywords: prawn burgers, shrimp burgers, crispy prawn patties, seafood burger, pan-fried shrimp burger
