Prawn Toast Burgers

Ingredients

• 400g Raw Peeled King Prawns
• 2 Garlic Cloves, roughly chopped
• 20g Fresh Ginger, peeled and roughly chopped
• 3 Spring Onions, roughly chopped
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Rice Vinegar
• 1 Egg White
• 2 tablespoons Cornflour
• 3 tablespoons Sesame Seeds
• 2 tablespoons Vegetable Oil
• 4 Brioche Burger Buns
• 100g Cucumber, thinly sliced
• 80g Shredded Red Cabbage
• 4 tablespoons Mayonnaise
• 1 tablespoon Sriracha
• 1 Lime
• 10g Fresh Coriander
• Salt, to taste

Instructions

1. Pat the prawns dry with kitchen paper, then place them in a food processor with the garlic, ginger, spring onions, soy sauce, sesame oil, rice vinegar, egg white, and cornflour.
2. Pulse until the mixture is finely chopped and sticky but still retains a little texture.
3. Divide the prawn mixture into four equal portions and shape into patties roughly the diameter of the burger buns.
4. Spread the sesame seeds over a plate and press both sides of each prawn patty lightly into the seeds.
5. Mix the mayonnaise with the Sriracha and a squeeze of lime juice, then set aside.
6. Toss the cucumber and shredded cabbage with another squeeze of lime juice and a small pinch of salt.
7. Heat the vegetable oil in a large non-stick frying pan over medium heat.
8. Add the prawn patties and cook for 3–4 minutes on each side until golden, crisp, and completely cooked through.
9. Split the burger buns and toast the cut sides in the pan for 1–2 minutes until lightly golden.
10. Spread the chilli mayonnaise over the bottom halves of the toasted buns.
11. Top each with a sesame prawn patty, followed by the cucumber and cabbage mixture and fresh coriander.
12. Add the bun tops and serve immediately with the remaining lime cut into wedges.

instructions_source: editorial-classic