Photo of Prawn burgers with edamame pods by WW

Prawn burgers with edamame pods

Points® value
Total Time
30 min
15 min
15 min


Hellmann's Lighter than Light Mayonnaise

2 tablespoon(s)

Flying Goose Brand Sriracha Hot Chilli Sauce

10 ml

St Pierre Brioche Burger Buns

2 individual


4 leaf/leaves, small


4 medium

King Prawns, Raw

250 g

Chilli, green or red

1 individual

Coriander, fresh

2 tablespoon(s)

Tesco Edamame Beans (Frozen)

200 g

Soy Sauce

1 teaspoon(s)

Sesame Oil

½ teaspoon(s)


½ clove(s)

Chilli flakes

1 pinch

Calorie controlled cooking spray

8 spray(s)


  1. Devein 250g raw and peeled king prawns, put 160g of them into a food processor, and reserve the rest. Deseed and chop 1 small green chilli and add to the processor with 2 tablespoons chopped fresh coriander. Season with pepper and blitz until the mixture comes together to a chunky paste – be careful not to overprocess or it will be mushy. Put the prawn mixture in a bowl, then add 2 large grated radishes and 2 chopped spring onions. Cut each of the reserved prawns into 3-4 pieces, and fold these into the mixture. Shape the mixture into 2 burger patties, then layer between baking paper, put into a food bag and store in the fridge.
  2. To prepare the edamame, blanch the edamame pods in a pan of boiling water for 2 minutes, then drain. In a bowl, combine the soy sauce, sesame oil, grated garlic and chilli flakes.
  3. Mist a nonstick frying pan with cooking spray and fry the edamame over a high heat for 1-2 minutes until the pods start to blister.
  4. Add the soy mixture and cook for 1-2 minutes, then remove from the heat and scatter with sea salt.
  5. Meanwhile, mist another frying pan with cooking spray and cook the burgers over a medium heat for 6 minutes, turning once.
  6. Combine the mayonnaise with the sriracha sauce, and toast the brioche buns.
  7. Fill the buns with iceberg lettuce leaves, the prawn patties, sriracha mayo and sliced radishes. Serve with the edamame pods.