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Prawn katsu burgers

10
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 tablespoons, level

Egg white(s), raw

1 individual

Spring Onions

2 medium, finely chopped

Root Ginger

10 g, grated

Asda Panko Breadcrumbs

50 g

Rapeseed Oil

2 teaspoons

Cabbage

100 g, finely shredded

Tomato ketchup

1½ tablespoons

Worcestershire Sauce

½ tablespoons

Soy Sauce

1 teaspoons

Blue Dragon Mirin

⅓ tablespoons

Dijon Mustard

½ teaspoons, heaped

Morrisons Garlic Granules

1 g

Burger Bun(s)

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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