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Prawn toast burgers

Two prawn toast burgers

Prawn toast burgers

Name: Prawn toast burgers
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 2
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)

Barney Desmazery

Published: December 24, 2025 at 1:04 PM

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Serves 2

Easy

Prep: 15 mins

Cook: 2 mins

plus chilling

A star rating of 4.2 out of 5.7 ratingsRate

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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

Dairy-free

High-fibre

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

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)

For the slaw

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)

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Nutrition: Per serving

kcal687
fat45g
saturates9g
carbs31g
sugars9g

low
fibre8g
protein37g

high
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.

Recipe from Good Food magazine, January 2026

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A star rating of 4.2 out of 5.7 ratings

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