Crispy Prawn Burgers with Spicy Mayo & Citrus Slaw

 

Crispy Prawn Burgers 

Making a **Crispy Prawn Burger** 🦐 is a great way to explore the science of textures—specifically how to get a "snap" inside the patty while keeping the outside crunchy. I'll ask some guiding questions along the way to help you master the technique.

To create the perfect burger, we usually focus on three main components:

1. **The Patty Base**: How to process the prawns to get a juicy, bouncy texture rather than a mushy one.

2. **The Breading**: Choosing between panko 🍞, flour, or batters for that signature crunch.

3. **The Emulsion**: Crafting a sauce (like a spicy mayo or tartar) that cuts through the richness of the fried prawn.

Which of these would you like to dive into first?

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1. **Texture Mastery**: Learn the "chopping vs. pasting" method for the perfect bite.

2. **The Golden Crust**: Explore the best coating techniques for deep-frying or air-frying.

3. **Flavor Balancing**: Build a custom sauce and topping profile to complement the seafood.

Crispy Prawn Burgers with Spicy Mayo & Citrus Slaw

These burgers feature a chunky, juicy prawn patty with a golden panko crust, topped with a zesty slaw and creamy sriracha mayo.

Ingredients

The Prawn Patties

Prawns: $500\text{g}$ raw king prawns (peeled and deveined)

Aromatics: 2 cloves garlic (minced), $1\text{tsp}$ grated ginger, 2 spring onions (finely sliced)

Binder: 1 egg white, $2\text{tbsp}$ cornstarch

Seasoning: $1\text{tsp}$ soy sauce, $1/2\text{tsp}$ sesame oil, a pinch of white pepper

Breading: $100\text{g}$ Panko breadcrumbs, $50\text{g}$ all-purpose flour, 1 beaten egg

Spicy Mayo

$4\text{tbsp}$ Japanese mayonnaise (Kewpie)

$1\text{tbsp}$ Sriracha (adjust to heat preference)

$1\text{tsp}$ lime juice

$1/2\text{tsp}$ honey

Citrus Slaw

$200\text{g}$ shredded cabbage (red and white mix)

1 small carrot (julienned)

$1\text{tbsp}$ rice vinegar

$1\text{tbsp}$ olive oil

Salt and black pepper to taste

To Assemble

4 Brioche buns (toasted)

Sliced cucumber or pickled jalapeños

Vegetable oil for frying

Instructions

1. Prepare the Prawn Patty

Texture is Key: Take $1/3$ of the prawns and finely mince them into a paste. Roughly chop the remaining $2/3$ into small chunks. This ensures the patty stays together while providing a "shrimp-forward" bite.

Mix: In a large bowl, combine all prawn pieces with garlic, ginger, spring onions, egg white, cornstarch, soy sauce, sesame oil, and white pepper. Mix until the mixture becomes slightly tacky.

Shape: Form into 4 equal-sized patties. Place them on a tray lined with parchment paper and chill in the freezer for 15 minutes to firm up.

2. Bread the Patties

Set up three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.

Coat each chilled patty in flour (shake off excess), dip in egg, and then press firmly into the panko until fully coated.

3. Make the Slaw & Sauce

Slaw: Toss the cabbage and carrots with rice vinegar, oil, salt, and pepper. Let it sit so the flavors marry.

Sauce: Whisk together the mayo, sriracha, lime juice, and honey. Set aside.

4. Fry the Patties

Heat about $1\text{cm}$ of vegetable oil in a heavy-bottomed skillet over medium-high heat.

Once the oil is shimmering ($175^\circ\text{C}$ / $350^\circ\text{F}$), carefully add the patties.

Fry for 3–4 minutes per side until deeply golden brown and the internal temperature reaches $63^\circ\text{C}$ ($145^\circ\text{F}$). Drain on a wire rack to keep them crispy.

5. Assembly

Spread a generous amount of spicy mayo on both sides of the toasted brioche buns.

Place the crispy prawn patty on the bottom bun.

Pile a high mound of citrus slaw on top.

Add cucumber slices or jalapeños if desired, top with the bun, and serve immediately.