Prawn katsu burgers
12
Points®
Total time: 55 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
These Japanese-style prawn burgers make a delicious change from meat.
Ingredients
King Prawns, Raw
300 g
Cornflour
½ tablespoon(s), level
Egg white, raw
1 individual
Spring Onions
2 medium, finely chopped
Root Ginger
10 g, grated
Breadcrumbs, dried
50 g, panko
Rapeseed Oil
2 teaspoon(s)
Cabbage
100 g, finely shredded
Tomato ketchup
1½ tablespoon(s)
Worcestershire Sauce
½ tablespoon(s)
Soy Sauce
1 teaspoon(s)
Mirin
⅓ tablespoon(s)
Dijon Mustard
½ teaspoon(s), heaped
Garlic granules
1 g
Burger bun
2 medium
Instructions
1
Put half the prawns in a food processor and blitz to a chunky paste. Roughly chop the remaining prawns and put in a bowl with the cornflour, egg white, spring onions, ginger and prawn paste. Mix well to combine, then shape into two burgers.
2
Put the panko breadcrumbs on a plate and press the burgers into the crumbs, until they are well coated. Chill for 30 minutes to firm up.
3
Heat the oil in a shallow non-stick frying pan and cook the burgers for 4-5 minutes on each side, until golden brown all over.
4
Meanwhile, whisk together all of the ingredients for the katsu sauce until smooth and combined.
5
Halve and toast the burger buns, and fill with the shredded cabbage, prawn patties and katsu sauce, then serve.
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