RecipeTin Eats’ prawn burgers: Nagi Maehashi on how to make the summer staple at home

Name: RecipeTin Eats’ prawn burgers: Nagi Maehashi on how to make the summer staple at home
Total time: 30 min
Ingredients: ½ cup plain flour (75g); 2 large eggs, whisked; 1 cup panko breadcrumbs (60g); 350g peeled raw prawns, chopped 8mm thick; 2 tbsp brown onion, finely chopped; 1½ tbsp finely chopped parsley (optional); ½ tsp cooking salt; ¼ tsp black pepper; 125ml vegetable oil (½ cup); 4 brioche buns (or other soft bun of choice), 10cm diameter; ¼ cup whole egg mayonnaise; 8 cos lettuce leaves, torn to size; 2 truss tomatoes, cut into 4mm slices; 2 gherkins, finely sliced; hot chips to serve

www.theage.com.au

In Australia, prawn patties are hard to track down. Here’s how to make your own in under 30 minutes.

View full recipe on www.theage.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theage.com.au.

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Ingredients

½ cup plain flour (75g)
2 large eggs, whisked
1 cup panko breadcrumbs (60g)
350g peeled raw prawns, chopped 8mm thick
2 tbsp brown onion, finely chopped
1½ tbsp finely chopped parsley (optional)
½ tsp cooking salt
¼ tsp black pepper
125ml vegetable oil (½ cup)
4 brioche buns (or other soft bun of choice), 10cm diameter
¼ cup whole egg mayonnaise
8 cos lettuce leaves, torn to size
2 truss tomatoes, cut into 4mm slices
2 gherkins, finely sliced
hot chips to serve

RecipeTin Eats’ prawn burgers: Nagi Maehashi on how to make the summer staple at home

Ingredients

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