“These shrimp burgers couldn’t be easier. Half the prawns are whizzed to a coarse paste and half are roughly chopped: the protein from the whizzed prawns holds the burgers together – no eggs or breadcrumbs required,” says food writer Rosie Reynolds.
“I don’t shape my shrimp burgers, I simply drop the mixture into the hot oil and then roughly push it out into a burger shape. Doing it this way means you get some nice crunchy bits at the edges, which eat really well,” she adds.
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“The Sriracha mayo is optional, but when something tastes this good, why wouldn’t you give it a try?”
Nutrition Facts
Shrimp burger with sriracha mayo
Amount Per Serving
Calories 298
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 9g
Cholesterol 4mg1%
Sodium 596mg26%
Potassium 368mg11%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 4g4%
Protein 6g12%
Vitamin A 258IU5%
Vitamin C 29mg35%
Calcium 89mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Shrimp burger with sriracha mayo
An easy burger with a spicy sauce
Servings: 4 people
Calories: 298kcal
Equipment
- Food processor
- Frying pan
Ingredients
- 600 g raw prawns
- 2 spring onions finely chopped
- 1 red chilli deseeded and finely chopped
- small handful of coriander stems and leaves separated and finely chopped
- 1/2 zest of lime
- 1 tbsp light-flavoured oil
- sea salt
- freshly ground black pepper
For the Sriracha mayo:
- 2 1/2 tbsp mayonnaise
- 1 1/2 tbsp Sriracha chilli sauce
To serve:
- 4 sesame-seed buns
- handful of rocket
- 1 avocado peeled and sliced
Method
- Put half of the prawns into the bowl of a food processor and pulse a couple of times until roughly chopped, then tip out into a mixing bowl. Add the remaining prawns to the food processor and pulse until a coarse, paste-like texture is achieved. Add to the bowl with the chopped prawns. Mix in the spring onions, chilli, coriander and the lime zest, along with plenty of seasoning.
- Divide the burger mixture into four equal parts. Heat the oil in a large non-stick frying pan (skillet) set over a medium-high heat. When the oil is hot, spoon the portions of burger mixture into the pan and gently flatten to form four burger shapes. Fry for six minutes, turning halfway through.
- Meanwhile, make the Sriracha mayo by simply mixing the mayonnaise and Sriracha sauce together.
- Split the buns and toast the cut sides. Spread the buns with spicy mayo, then add a little rocket, some avocado slices and a shrimp burger to each. Chop the zested lime in half, for squeezing, if you like.
Notes
Make ahead:
The burger mix can be made in advance, covered and chilled for up to two days. The Sriracha mayo can be made and chilled for up to one week.
The shortcut:
Whizzing the shrimp to a paste ensures that the proteins hold the burgers together without the need for binders, such as eggs. Scoops of burger mix are fried and roughly shaped in the pan, so no fiddly shaping here.
Nutrition
Calories: 298kcal | Carbohydrates: 28g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 596mg | Potassium: 368mg | Fiber: 5g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 2mg
The Shortcut Cook by Rosie Reynolds, photography by Louise Hagger, is published by Hardie Grant.
The Shortcut Cook: Classic Recipes and the Ingenious Hacks That Make Them Faster, Simpler and...
- Amazon Kindle Edition
- Reynolds, Rosie (Author)
- English (Publication Language)
Last update on 2024-04-24 / Affiliate links / Images from Amazon Product Advertising API
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