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Prawn burgers with edamame pods

Prawn burgers with edamame pods

Total Time
40 min
25 min
15 min


Raw peeled prawns

250 g

Fresh bird's eye chilli

1 whole, small, chopped

Fresh coriander

2 tbs, chopped

Red radish

4 large, (2 grated, plus 2 extra, sliced to serve)

Green shallot(s)

2 individual, thinly sliced

Edamame beans

200 g, frozen, in pods

Soy sauce

1 tsp

Sesame oil

½ tsp


½ clove(s), crushed

Dried chilli flakes

¼ tsp

Low-fat mayonnaise

2 tbs

Sriracha sauce

2 tsp

White bread roll

2 medium, (2 x 50g)

Iceberg lettuce

2 leaf, leaves

Oil spray

2 x 3 second spray(s)


  1. Coarsely chop one-third of the prawns and set aside. Process remaining prawns in a small food processor with green chilli and coriander to form a chunky paste (be careful not to over-process). Transfer mixture to a bowl and season with salt and pepper. Stir in grated radishes, shallots and reserved chopped prawns. Shape mixture into 2 even-sized patties. Refrigerate while preparing edamame pods.
  2. To prepare edamame pods, cook edamame pods in a saucepan of boiling water for 2 minutes, then drain. Lightly spray a large non-stick frying pan with oil and heat over high heat. Stir-fry edamame over for 1-2 minutes, until the pods start to blister. Add soy sauce, sesame oil, garlic and chilli flakes. Stir-fry for a further 1-2 minutes until lightly charred. Transfer to a bowl and cover to keep warm. Wipe the pan clean with paper towel.
  3. Lightly spray the same pan again with oil and heat over medium heat. Cook the prawn patties for about 3-5 minutes on each side, until golden and cooked through. Meanwhile, combine mayonnaise and sriracha sauce in a small bowl.
  4. Lightly toast brioche buns. Top the base of buns with iceberg lettuce leaves, prawn patties, sriracha mayo and sliced radishes. Cover with bun tops. Serve the edamame pods on the side.