Crispy Bang Bang Prawn Burgers (Shrimp Burgers!)

#recipetineats #shrimpburgers #cooking #crispy #recipe
Prawn burgers (shrimp burgers) are bizarrely hard to find – but you can make them at home in under 30 minutes! Juicy prawn patties with crispy outsides sandwiched in soft buns slathered with creamy-sweet-savoury Bang Bang Sauce (match made in heaven!). I'd expect to pay upwards of $30 for this at a trendy bistro.

NOTE: If using frozen rather than fresh prawns, you need to start with more as they lose a lot of weight in water when thawed.

Hope you enjoy! - N x

–––––––
CRISPY PRAWN BURGERS (Shrimp burgers)

PRAWN PATTIES
400g / 14oz fresh OR 500g/1lb frozen raw peeled prawns (shrimp), chopped into 8mm/1/3” pieces
1 garlic, 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 flavoured 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 (1/2 cup whole egg mayo + 2 tbsp sweet chilli + 1 tbsp sriracha – can skip spiciness), Tartare Sauce, Peri-naise, even ketchup!

1. Blitz half prawns and garlic, mix with rest of patty ingredients. Roll into balls, dredge in flour, egg, then flatten into patty in panko (aim for size of bread), flip and coat other side in panko.
2. Heat oil in non-stick pan over medium high, cook 2 minutes each side until golden.
3. Assemble: smear based with sauce, top with patty, then gherkins, lettuce, smear sauce on lid and sandwich. EAT!