Prawn burgers

Name: Prawn burgers
Yield: Serves 4
Cuisine: United States
Ingredients: pinch of cayenne pepper; fresh white breadcrumbs, to coat; 3 tbsp good-quality mayonnaise (or ready-made); 4-5 drops of Tabasco sauce; vegetable oil, for deep-frying; ½ bunch of spring onions, finely chopped; 4 burger buns, to serve; 20 g capers, chopped; 20 g gherkins, chopped; 3 tbsp mayonnaise; 550 g raw seawater prawns, shelled and deveined; 1 tsp Worcestershire sauce; salt and freshly ground black pepper; 150 g firm white fish, boned and skinned

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

I saw this recipe in the American food magazine Saveur and I have used it several times since. It’s important to use seawater prawns, as opposed to freshwater, as the taste is far superior.

Ingredients

550 g raw seawater prawns, shelled and deveined
150 g firm white fish, boned and skinned
½

Americas
United States
Fish course
Burger
Pescatarian

Method

Put the prawns and white fish in a food processor and blend to a coarse purée. Put this and all of the remaining ingredients except the breadcrumbs into a bowl, mix well and season with salt and pepper. Make a tiny burger shape with a little of the mix, dredge with some breadcrumbs and fry in a little oil to test the seasoning of the mix. Add more seasoning if necessary.