Prawn burgers from Fish etc.: the ultimate book for seafood lovers by Mark Hix

Ingredients

• 550 g raw seawater prawns, shelled and deveined
• pinch of cayenne pepper
• salt and freshly ground black pepper
• 3 tbsp good-quality mayonnaise (or ready-made)
• 20 g capers, chopped
• 1 tsp Worcestershire sauce
• ½ bunch of spring onions, finely chopped
• fresh white breadcrumbs, to coat
• vegetable oil, for deep-frying
• 4 burger buns, to serve
• 150 g firm white fish, boned and skinned
• 3 tbsp mayonnaise
• 4-5 drops of Tabasco sauce
• 20 g gherkins, chopped