Sweet chilli sauce
Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we’ve kept our version veggie
Prawn toast burgers
Serves 2
Easy
Prep:
Cook:
plus chilling
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
Skip to ingredients
- about 200g raw king prawnspeeled (defrosted if frozen)
- 1 garlic clovefinely chopped
- 1/2 thumb-sized piece of gingerfinely chopped
- 1 egg white(use the yolk in another recipe)
- ½ tsp golden caster sugar
- 1 tsp soy sauce
- 2 spring onionschopped
- 2 sesame seeded burger bunssplit
- 100g sesame seeds
- sunflower or vegetable oilfor frying
- srirachaor sweet chilli sauce, to serve (optional)
For the slaw
- 100g white cabbagefinely shredded
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- small pinch of golden caster sugar
- small handful of coriander leaves(optional)
Nutrition: Per serving
- kcal687
- fat45g
- saturates9g
- carbs31g
- sugars9g
- fibre8g
- protein37g
- salt1.36g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
