Inspired by the taste of Thailand, these prawn burgers are seasoned with punchy chilli, ginger and garlic and served up with a fruity mango slaw. A New Zealand Sauvignon Blanc is fresh and light enough to compliment a dish that is already bursting with flavour.
Prepare the slaw by mixing the cabbage, mango, lime juice, chilli, radish slices and coriander in a large bowl. Stir through the mayonnaise and allow to sit for 20 minutes while you prepare the burgers.
In a food processor, blitz the spring onion, chilli, garlic, ginger, lime juice, sesame oil and half of the raw prawns until smooth. Scrape down the edges, making sure all of the ingredients are well chopped. Add 10g (1/2oz) of plain flour and blitz very briefly. Put the mixture in a bowl and add the remaining prawns.
Divide the mixture into four and then form each into a round burger, around 2.5cm (1in) thick and use the remaining flour to lightly coat the outside of the burgers. Chill the burgers in the fridge for 10 minutes.
While the burgers are chilling, halve and toast the buns until golden and top the bottom halves with the spinach and avocado.
Once the burgers have chilled, heat up a griddle until very hot and gently place on the burgers. Cook for 4 minutes on each side until pink, cooked through and with charred griddle marks. Remove from the heat.
Combine the mayonnaise and the sriracha for the burger sauce and spread this onto the burger.
To serve, top the spinach and avocado bun bases with a prawn burger. Divide the slaw and serve on the side.
See more Prawn recipes