Crispy Prawn Burgers with Bang Bang Sauce Recipe
These Crispy Prawn Burgers combine succulent fresh or frozen prawns with a flavorful blend of garlic and green onions, coated in crunchy panko breadcrumbs and fried to golden perfection. Served on soft brioche buns with crisp lettuce, tangy gherkins, and a zesty Bang Bang Sauce, they make a quick and delicious seafood sandwich perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Seafood
Ingredients
Prawn Patties
- 400g / 14oz fresh OR 500g / 1lb frozen raw peeled prawns (shrimp)
- 1 garlic clove, minced
- 1/4 cup green onion, finely sliced
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp black pepper
- 1 egg, lightly whisked with a fork
- 1/2 cup plain flour (all-purpose flour)
- 1 1/4 cups panko breadcrumbs
- 1/2 cup olive oil, or any neutral flavored oil (vegetable, canola, etc.)
Burgers & Toppings
- 4 brioche buns (10-12cm / 4-5" wide), or other soft white buns, lightly toasted
- 1 1/2 cups shredded iceberg lettuce or cos lettuce (romaine)
- Gherkins, finely sliced
- Bang Bang Sauce
Instructions
- Thaw Prawns: If using frozen prawns, thaw thoroughly and discard excess water (expect about 20% weight loss). Chop prawns into approximately 8mm (1/3 inch) pieces.
- Blitz Prawns and Garlic: Place half of the prawns and the minced garlic in a large jug. Use a stick blender to blitz until a rough paste forms—it doesn't need to be perfectly smooth.
- Make Prawn Patty Mixture: Transfer the paste to a bowl. Add the chopped remaining prawns, finely sliced green onion, salt, and black pepper. Mix well; the mixture will be quite soft but will firm up during cooking.
- Prepare Dredging Station: Set out three separate shallow bowls or plates: one with plain flour, one with the lightly whisked egg, and one with panko breadcrumbs.
- Form and Crumb Patties: With slightly wet hands, divide the prawn mixture into 4 equal balls. Roll each ball in flour, then dip in egg (letting the excess drip off), then press down into a patty on the panko, making sure it's slightly larger than your buns to account for shrinkage. Flip to coat the other side and press edges to adhere breadcrumbs.
- Cook Patties: Heat the olive oil in a large non-stick pan over medium-high heat. Fry each patty for about 2 minutes per side until golden brown and crisp. Remove patties and drain on paper towels.
- Assemble Burgers: Lightly toast brioche buns. Spread Bang Bang Sauce on the bottom bun, layer with the prawn patty, add finely sliced gherkins, and pile on shredded lettuce. Spread sauce on the top bun and place it on top. Serve immediately.
Notes
- Use fresh or properly thawed frozen prawns to ensure the best flavor and texture.
- Make sure hands are slightly wet when shaping patties to prevent sticking.
- Panko breadcrumbs provide extra crispiness, but regular breadcrumbs can be substituted if needed.
- Brioche buns add a rich, soft texture, but any soft white bun works well.
- Homemade fries are an excellent side to accompany these burgers.
