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Prawn katsu burgers

Prawn katsu burgers

Total Time
25 min
15 min
10 min


Raw peeled prawns

600 g, king variety, peeled, deveined


1 tbs

Egg white

2 medium

Green shallot(s)

4 individual, finely chopped

Fresh ginger

2 tsp, finely grated

Wholegrain bread

2 slice(s), to make 1 cup (70g) of breadcrumbs

Tomato sauce (ketchup)

¼ cup(s), (60ml)

Worcestershire sauce

1 tbs

Soy sauce

2 tsp

Mirin seasoning

2 tsp

Dijon mustard

1 tsp


½ clove(s), crushed

Savoy cabbage

200 g, white variety, finely shredded

Hamburger roll

200 g, (4 x 50g rolls), split, toasted

Oil spray

1 x 3 second spray(s)


  1. Place half the prawns in a food processor and process to a chunky paste. Coarsely chop remaining prawns and place in a bowl with cornflour, egg whites, shallot, ginger and prawn paste. Mix until well combined. With damp hands, shape mixture into 4 patties.
  2. Place breadcrumbs on a plate and press patties into crumbs until they are well coated. Refrigerate for 30 minutes to firm up.
  3. Lightly spray a large non-stick frying pan with oil and heat over mediumhighheat. Cook patties for 4-5 minutes each side or until golden brown and cooked through.
  4. Meanwhile, whisk sauces, mirin, mustard and garlic in a small bowl until combined.
  5. To serve, sandwich cabbage, patties and sauce between bun halves.