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.brisbanetimes.com.au

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

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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

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

Ingredients

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