easyTime:<30 minsServes:4
Really good prawn burgers are curiously rare. The few I’ve come across have either been strangely bouncy (think Thai fish cakes,but firmer),dry (overcooked sadness),or totally lacking in actual prawn flavour.
So this home-made version is not just about making the un-buyable. It’s also an excellent way to make a few prawns go further because we’re using just 350 grams of shellfish to make four big,juicy burgers.
The trick here is to blitz half the prawns for the bulk of the patty mixture and roughly chop the other half,so you bite into meaty bits of prawn. Combined with the crunchy golden coating,it’s sheer perfection.
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