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Spicy Thai prawn burgers recipe

Spicy Thai prawn burgers recipe

8 ratings

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. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook, plus marinating
  • 558 calories / serving

Ingredients

For the slaw

  • 1/2 white cabbage, finely sliced
  • 1 mango, sliced into strips
  • 1 lime, juiced
  • 1/2 bird eye chilli, very finely chopped
  • 4 radishes, finely sliced
  • 10g (1/2oz) coriander leaves, chopped
  • 50g (2oz) mayonnaise

For the burgers

  • 1 spring onion, sliced
  • 1 bird eye chilli, sliced
  • 1 garlic clove, crushed
  • 1 tsp grated ginger
  • 1 lime, juiced
  • 1 tsp sesame oil
  • 700g (1lb 7oz) raw prawns
  • 50g plain flour

For the buns

  • 4 soft bread rolls
  • 25g (1oz) baby leaf spinach
  • 1 avocado, sliced
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha sauce
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2340kj
    558kcal     28%

  • Fat

    26g 37%

  • Saturates

    5g 23%

  • Sugars

    11g 12%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 43.6g Protein 39.9g Fibre 5.8g

Method

  1. 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.
  2. 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.
  3. 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.
  4. While the burgers are chilling, halve and toast the buns until golden and top the bottom halves with the spinach and avocado.
  5. 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.
  6. Combine the mayonnaise and the sriracha for the burger sauce and spread this onto the burger.
  7. To serve, top the spinach and avocado bun bases with a prawn burger. Divide the slaw and serve on the side.

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