Prawn Burger (Shrimp Burger)
The prawn burger we've been waiting for! Juicy plump prawn patties with golden panko crust, salad, tartare sauce in a brioche bun
Video
Ingredients
- ½ cup (35g / 1.3oz) panko breadcrumbs (NOTE 1)
- vegetable or canola oil for frying
- 2 brioche burger buns
- butter
- lettuce
- thin slices of red onion
- thin slices of Lebanese/ Persian cucumbers
- tartare / tartar sauce (NOTE 2)
FOR THE PRAWN PATTIES
- 300g / 11oz raw shelled & cleaned prawns (flesh only) (NOTE 3)
- ¼ cup (16g / 0.6oz) finely chopped spring onion / scallions
- 1 tsp garlic powder
- ¼ tsp salt
- ⅛ tsp freshly ground pepper
Instructions
- Put 2/3 of the prawns into a food processor with the other ingredients for the prawn patties. Process the ingredients into a thick sticky paste using the pulse function. Chop the remaining prawns coarsely and mix them thoroughly with the prawn paste.
- Separate the prawn mixture into two equal portions. Oil hands lightly, then flatten them into patties using the burger bun as a size guide. Spread panko crumbs over a flat plate or chopping board, then gently place the patties on top. Use a spoon to coat the top of the patties, ensuring all sides of the patties are covered in panko.
- Pour enough oil to cover the bottom of a frying pan, then heat it over medium-high heat. To check if the oil is hot enough, drop in some panko; if it sizzles, it's ready. Carefully place the prawns to the pan and fry for 2 to 3 minutes on each side until they turn golden brown and crispy.
- Toast the burger buns, and spread butter on the insides of the buns. On a plate, arrange the bottom bun halves. Layer with lettuce, onions, cucumbers, prawn patty, tartare sauce, and the top bun.
Notes
(NOTE 1) Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
(NOTE 2) Tartare / tartar sauce - I made my irresistible homemade chunky Japanese tartare sauce, but any good quality store-bought version is good too! You can also use just mayonnaise, or mix in some chilli sauce for a kick.
(NOTE 3) Raw prawns - Remove any excess moisture from the prawns by patting them dry with paper towels, as this will help the patties bind during cooking. For convenience and affordability, I used frozen prawns. If you're using prawns with shells, weigh them after you've removed the heads, shells, and deveined them. This recipe requires raw prawns, as cooked prawns won't work.
Refrigerate cooked prawn patties in a sealed container for up to 3 days, or freeze them for up to 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 61gProtein: 34gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 356mgSodium: 1923mgPotassium: 387mgFiber: 2gSugar: 4gVitamin A: 1549IUVitamin C: 5mgCalcium: 193mgIron: 3mg