Prawn katsu burgers
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Raw peeled prawns
600 g, king variety, peeled, deveined
Cornflour
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
Garlic
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)
Instructions
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.
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