Prawn toast burgers

Get ahead by making the prawn mixture up to a day in advance, then chill until you’re ready to use it in these burgers. The prep makes for a super speedy dish

Prep:15 mins
Cook:2 mins
plus chilling

Serves 2
Easy

Nutrition per serving

kcal 687
fat 45g
saturates 9g
carbs 31g
sugars 0g
fibre 8g
protein 37g
salt 1.36g

Ingredients

about 200g raw king prawns , peeled (defrosted if frozen)
1 garlic clove , finely chopped
1/2 thumb-sized piece of ginger , finely chopped
1 egg white (use the yolk in another recipe)
½ tsp golden caster sugar
1 tsp soy sauce
2 spring onions , chopped
2 sesame seeded burger buns , split
100g sesame seeds
sunflower or vegetable oil , for frying
sriracha or sweet chilli sauce, to serve (optional)
100g white cabbage , finely shredded
1 tbsp rice vinegar
1 tsp sesame oil
small pinch of golden caster sugar
small handful of coriander leaves (optional)

Method

First, make the slaw. Toss the cabbage, vinegar, sesame oil and sugar together until the cabbage is glossy and well coated, then chill until needed. Will keep chilled for up to 24 hours.
Tip the prawns, garlic, ginger, egg white, sugar, soy and spring onions into a food processor, and blitz until you have a thick, spreadable paste. Scrape the mixture into a bowl, cover and chill for about 30 mins until firmed up slightly. Will keep chilled for up to 24 hours.
Spread the prawn mixture evenly over the cut sides of all the buns, spreading it right to the edges. Scatter the sesame seeds over a plate, then lightly press the prawn mixture into the seeds to fully coat.
Pour enough oil into a large frying pan to cover the base and heat until shimmering. Fry the buns, prawn-side down, for 2-3 mins until golden and cooked through. Carefully transfer to a plate or board lined with kitchen paper to drain. Toss the coriander through the slaw, if using, then divide the slaw between half the buns and drizzle over sriracha or sweet chilli sauce, if you like. Sandwich the bun halves together, then serve.