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Prawn katsu burgers

 

Method 1

Ingredients

2 brioche

burger buns

sunflower oil

or vegetable oil, for frying

For the burgers

200g king prawns

1 spring onion

sliced

½ egg white

1 tbsp cornflour

100g panko

breadcrumbs

For the slaw

¼ white cabbage

finely shredded

juice

1/2 lemon

1 tbsp mayonnaise

For the chilli mayo

3 tbsp mayonnaise

1 tbsp sriracha chilli sauce

or sweet chilli sauce

step 1

To make the burgers, rinse the prawns in cold water, then pat dry on kitchen paper. Tip half the prawns and the spring onion into a food processor with a generous pinch of salt, and pulse to a rough paste. Add the egg white and cornflour, pulse a few more times then add the rest of the prawns and pulse to roughly chop them into the mixture.

step 2

Tip the breadcrumbs into a shallow dish or onto a plate. Scoop out half the prawn mixture with your hands and shape into a burger as well as you can (the mixture will be sticky). Press the burger into the crumbs, then flip over and pack crumbs around the sides so it’s completely coated. Repeat with the remaining mixture and crumbs, then place the burgers on a plate, cover with cling film and chill until ready to cook.

step 3

Next, mix together the chilli mayo ingredients in a bowl. For the slaw, put all the ingredients in a bowl, season, then toss to combine. You can make the burgers, slaw and chilli mayo a day ahead and chill them.

step 4

To cook the burgers, heat about 2cm oil in a frying pan until just starting to shimmer and a breadcrumb dropped in sizzles and browns. Very carefully fry the burgers for 3-4 mins each side until golden, crispy and springy to the touch – you may need to turn them a few times to cook them all the way through. Carefully lift out of the oil onto kitchen paper to drain. Cut the buns in half and toast the cut sides under the grill. Assemble the burgers by spooning the slaw over the bottom of each bun, adding a burger and topping with the mayo. Serve straight away with extra chilli mayo, if you like.

Method 2

🍔 Prawn Katsu Burgers

🍤 Japanese-inspired crispy shrimp burger with tonkatsu sauce and shredded cabbage

🧂 Ingredients

For the Prawn Patties:

Raw prawns/shrimp – 300g (shelled and deveined)

Garlic – 1 clove (minced)

Spring onion – 1 (finely chopped)

Egg – 1 (lightly beaten)

Panko breadcrumbs – ½ cup (plus extra for coating)

Cornstarch – 1 tbsp

Soy sauce – 1 tsp

Sesame oil – ½ tsp

Salt – ¼ tsp

White pepper – a pinch

For Coating & Frying:

Flour – ½ cup (for dredging)

Egg – 1 (beaten)

Panko breadcrumbs – 1 cup (for outer coating)

Oil – for deep frying (vegetable or canola)

For the Burger Assembly:

Burger buns – 2 to 4 (soft brioche or milk buns work great)

Tonkatsu sauce – 2–3 tbsp (store-bought or homemade)

Japanese mayo (e.g. Kewpie) – to taste

Shredded cabbage – 1 cup

Pickles or sliced cucumbers (optional)

Sliced tomato (optional)

🍳 Instructions

1. Make the Prawn Patty Mixture

Roughly chop half the prawns into chunks.

Blend the other half into a coarse paste using a food processor.

Mix both with garlic, spring onion, egg, panko, cornstarch, soy sauce, sesame oil, salt, and white pepper.

Form into 2–4 patties depending on your bun size.

Chill for 15–20 minutes to help firm them up.

2. Bread the Patties

Dredge each patty in flour → dip in beaten egg → coat in panko breadcrumbs.

Press lightly so the crumbs stick well.

3. Fry the Patties

Heat oil in a deep pan (~170–180°C / 340–350°F).

Fry patties until golden and crisp (about 3–4 minutes per side).

Drain on paper towels and lightly season with salt.

4. Toast the Buns

Lightly butter and toast the insides of the buns until golden.

5. Assemble the Burgers

Spread Japanese mayo on the bottom bun.

Add a mound of shredded cabbage.

Place the hot prawn katsu patty on top.

Drizzle with tonkatsu sauce.

Add any extras like pickles, cucumber, or tomato.

Cap with the top bun and press gently.

🍟 Serving Suggestions

Serve with shoestring fries, edamame, or a simple miso soup.

Great with a cold Japanese beer or iced green tea.

🍱 Optional Extras

Add cheese for a fusion twist (like cheddar or processed slice).

Swap tonkatsu sauce for sriracha mayo for a spicy kick.

Use tempura prawns instead of patties for a different texture.



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