To make the burgers, start by rinsing the prawns in cold water and then pat them dry with kitchen paper. Place half of the prawns and the chopped spring onion into a food processor along with a good pinch of salt, then pulse until you achieve a rough paste. Next, incorporate the egg white and cornflour, pulsing a few more times until well mixed. Add the remaining prawns and pulse again until they’re roughly chopped and blended into the mixture.
Next, pour the breadcrumbs onto a flat plate or into a shallow dish. Take half of the prawn mixture and shape it into a burger with your hands—be aware that it might be a bit sticky. Coat the burger in the breadcrumbs by pressing it into them, then flip it over and ensure the sides are completely covered. Repeat this process with the remaining mixture and breadcrumbs, then arrange the burgers on a plate, cover with cling film, and chill them until you’re ready to cook.
For the chilli mayo, whisk the ingredients together in a bowl. For the slaw, combine all the ingredients in a bowl, season to taste, and toss everything together. You can prepare the burgers, slaw, and chilli mayo up to a day in advance and keep them chilled.
When it’s time to cook the burgers, heat about 2cm of oil in a frying pan until it shimmers and a breadcrumb dropped in sizzles. Carefully fry the burgers for 3-4 minutes on each side until they are golden, crispy, and springy to touch; you may need to gently turn them a few times to ensure they’re cooked through. Once cooked, lift them out and let them drain on kitchen paper.
Slice the buns in half and toast the cut sides under the grill. To assemble the burgers, spoon slaw onto the bottom half of each bun, add a burger, and top it off with the chilli mayo. Serve immediately with extra chilli mayo on the side, if desired.
Prawn katsu burgers
Serves: 2 People
Prepare Time: 30
Cooking Time: 10
Calories: 1070
Difficulty:
Easy
East Prawn Recipe
Ingredients
Directions
To make the burgers, start by rinsing the prawns in cold water and then pat them dry with kitchen paper. Place half of the prawns and the chopped spring onion into a food processor along with a good pinch of salt, then pulse until you achieve a rough paste. Next, incorporate the egg white and cornflour, pulsing a few more times until well mixed. Add the remaining prawns and pulse again until they’re roughly chopped and blended into the mixture.
Next, pour the breadcrumbs onto a flat plate or into a shallow dish. Take half of the prawn mixture and shape it into a burger with your hands—be aware that it might be a bit sticky. Coat the burger in the breadcrumbs by pressing it into them, then flip it over and ensure the sides are completely covered. Repeat this process with the remaining mixture and breadcrumbs, then arrange the burgers on a plate, cover with cling film, and chill them until you’re ready to cook.
For the chilli mayo, whisk the ingredients together in a bowl. For the slaw, combine all the ingredients in a bowl, season to taste, and toss everything together. You can prepare the burgers, slaw, and chilli mayo up to a day in advance and keep them chilled.
When it’s time to cook the burgers, heat about 2cm of oil in a frying pan until it shimmers and a breadcrumb dropped in sizzles. Carefully fry the burgers for 3-4 minutes on each side until they are golden, crispy, and springy to touch; you may need to gently turn them a few times to ensure they’re cooked through. Once cooked, lift them out and let them drain on kitchen paper.
Slice the buns in half and toast the cut sides under the grill. To assemble the burgers, spoon slaw onto the bottom half of each bun, add a burger, and top it off with the chilli mayo. Serve immediately with extra chilli mayo on the side, if desired.
