If you love a fish finger sandwich then you'll love this Prawn Katsu Burger.

Prawns, breadcrumbs, sweet chilli sauce ... a match made in heaven.

 

Ingredients

Brioche burger buns

Olive oil/sunflower oil

1tsp cornflour

1/2 egg white

200g raw peeled prawns

100g panko breadcrumbs

1 spring onion, sliced

For the slaw:

1/2 lemon, juice only

1/4 white cabbage, shredded

1tsp mayonnaise

For the chilli mayo:

1tbsp of sweet chilli sauce

3tbsp mayonnaise

 

Method

01. Rinse the prawns in cold water and pat dry. Tip half of the prawns with the spring onion and salt into a food processor and blitz. Add the egg white and cornflour and pulse a few more times. Add the remaining prawns and pulse to mix.

02. Tip the breadcrumbs into a dish. Scoop out half of the prawn mixture and press into the breadcrumbs, coating both sides. Repeat with the remaining mixture then pop on a plate and cover with clingfilm until you are ready to cook them.

03. Mix together the chilli mayo ingredients in a bowl. For the slaw, mix all of the ingredients together, toss to combine and season.

04. Heat about 2cm of oil in a pan. Very carefully fry the burgers for about 3-4 minutes each side until golden, crispy and springy to touch. Carefully remove from the pan and drain.

05. Add the slaw to the bottom of the bun, place the burger on top and then finish with the chilli mayo.

06. Serve, tuck in and enjoy!