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

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