Prawn Katsu Burgers

4.55 (30)
⏱ 40 mins 🍽 Serves 2 🌶 british ✅ Easy 🏷 Main course

This recipe transforms the classic fish finger sandwich into a gourmet burger. It features homemade prawn patties coated in crunchy panko breadcrumbs, fried until golden. They are served in toasted brioche buns with a zesty coleslaw and a spicy chilli mayonnaise. Perfect for a quick yet impressive supper, these burgers bring together wonderful textures and flavours in every bite. The components can be prepared ahead of time for easy assembly.

Prawn Katsu Burgers

Ingredients

  • 2 brioche burger buns
  • sunflower oil or vegetable oil, for frying
  • 200g king prawns
  • 1 spring onion sliced
  • 1/2 egg white
  • 1 tbsp cornflour
  • 100g panko breadcrumbs
  • 1/4 white cabbage finely shredded
  • juice 1/2 lemon
  • 1 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha chilli sauce or sweet chilli sauce

Method

  1. Rinse the prawns with cold water and pat them dry. Place half of the prawns and the sliced spring onion into a food processor with a good pinch of salt. Pulse to create a coarse paste. Add the 1/2 egg white and 1 tbsp cornflour, pulse again, then incorporate the remaining prawns and pulse briefly to chop them into the mixture.
  2. Spread the 100g panko breadcrumbs onto a plate. With your hands, take half of the prawn mixture and form it into a patty shape. The mixture will be sticky. Press the burger into the crumbs, turn it over, and coat the sides completely. Repeat with the other half of the mixture. Place the coated burgers on a plate, cover with cling film, and refrigerate.
  3. Combine the 3 tbsp mayonnaise and 1 tbsp sriracha chilli sauce in a bowl for the chilli mayo. For the coleslaw, mix the shredded 1/4 white cabbage with the juice of 1/2 lemon and 1 tbsp mayonnaise. Season and toss well. The burgers, slaw, and mayo can be prepared a day in advance and kept chilled.
  4. Pour sunflower oil or vegetable oil into a frying pan to a depth of about 2cm. Heat the oil until it shimmers and a test breadcrumb sizzles. Carefully fry the burgers for 3-4 mins on each side until golden, crisp, and springy. Turn them as needed to ensure they are cooked through. Drain on kitchen paper. Halve the 2 brioche burger buns and toast the cut sides. To assemble, spoon slaw onto the bun bases, add a burger, and top with chilli mayo. Serve immediately.

Nutrition (per serving)

Calories1070 kcal
Fat74 g
Saturates12 g
Carbs68 g
Sugars13 g
Fibre6 g
Protein30 g
Sodium1120 mg
Salt2 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinebritish