Crispy Cajun Prawn Burgers
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Unlock Mob Premium
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Step 1.
Add three-quarters of the prawns to a food processor and blitz until minced. Crack the eggs into a shallow bowl and beat.
Step 2.
Tip the minced prawns into a new bowl, then add the whole prawns, 2 tbsp beaten egg (reserve the rest for later), cornflour, cajun seasoning and salt and pepper. Stir together well.
Step 3.
Oil your hands and form 4 patties, 1cm thick. Place onto an oiled baking tray, cover and put in the fridge for 1 hr.
Step 4.
Meanwhile, thinly shred the cabbage (use a mandoline if you have one) and finely dice the pickles. Add both to a bowl. Cover and put in the fridge.
Step 5.
Tip the flour into a shallow bowl and the panko breadcrumbs into another. Coat a shrimp patty in flour, then egg and finally breadcrumbs. Repeat with all the patties.
Step 6.
Heat a large frying pan over a medium-high heat and fill with 1cm sunflower or vegetable oil. Once hot, add the prawn patties and fry for 4-5 mins each side until golden brown and cooked through (turn the heat down if they’re browning too quickly.)
Step 7.
Meanwhile, stir 40g mayo, all the mustard and 2 tbsp olive oil through the cabbage salad. Season with some pickle brine, salt and pepper. Toss together.
Step 8.
Toast the buns, then spread the remaining mayo over them all. Top with a crispy cajun prawn patty and some pickled cabbage slaw.
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