Prawn katsu burgers

Prawn katsu burgers

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(21 ratings)

Prep: 30 mins Cook: 10 mins


Serves 2

A twist on the beloved fish finger sandwich with tasty, breadcrumbed prawn patty, chilli mayo and coleslaw - a marriage made in heaven

Nutrition and extra info

Nutrition: per burger

  • kcal1070
  • fat74g
  • saturates12g
  • carbs68g
  • sugars13g
  • fibre6g
  • protein30g
  • salt2.8g


  • 2 brioche burger buns
  • sunflower oil or vegetable oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the burgers

  • 200g raw peeled prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 spring onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ egg white
  • 1 tbsp cornflour
  • 100g panko breadcrumbs

For the slaw

  • ¼ white cabbage, finely shredded
  • juice ½ lemon
  • 1 tbsp mayonnaise

For the chilli mayo

  • 3 tbsp mayonnaise
  • 1 tbsp sriracha chilli sauce or sweet chilli sauce


  1. To make the burgers, rinse the prawns in cold water, then pat dry on kitchen paper. Tip half the prawns and the spring onion into a food processor with a generous pinch of salt, and pulse to a rough paste. Add the egg white and cornflour, pulse a few more times then add the rest of the prawns and pulse to roughly chop them into the mixture.

  2. Tip the breadcrumbs into a shallow dish or onto a plate. Scoop out half the prawn mixture with your hands and shape into a burger as well as you can (the mixture will be sticky). Press the burger into the crumbs, then flip over and pack crumbs around the sides so it’s completely coated. Repeat with the remaining mixture and crumbs, then place the burgers on a plate, cover with cling film and chill until ready to cook.

  3. Next, mix together the chilli mayo ingredients in a bowl. For the slaw, put all the ingredients in a bowl, season, then toss to combine. You can make the burgers, slaw and chilli mayo a day ahead and chill them.

  4. To cook the burgers, heat about 2cm oil in a frying pan until just starting to shimmer and a breadcrumb dropped in sizzles and browns. Very carefully fry the burgers for 3-4 mins each side until golden, crispy and springy to the touch – you may need to turn them a few times to cook them all the way through. Carefully lift out of the oil onto kitchen paper to drain. Cut the buns in half and toast the cut sides under the grill. Assemble the burgers by spooning the slaw over the bottom of each bun, adding a burger and topping with the mayo. Serve straight away with extra chilli mayo, if you like.

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Comments, questions and tips

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30th Apr, 2020
Delicious recipe. I added an extra spring onion a few cooked king prawns I didn't want to waste and a touch of seasoning. We loved them
Cookiecaron's picture
26th Jan, 2020
Forgot to rate. Oops!
Cookiecaron's picture
26th Jan, 2020
This is one of our favourite recipes from this site. We add a fresh chilli to the prawns but that's only because we are addicted to chilli. Great recipe!
Richard Naylor's picture
Richard Naylor
6th Apr, 2019
These just fell apart. Waste of expensive prawns.
Gaia Sera's picture
Gaia Sera
18th Jan, 2018
I’ve done this recipe and I could not keep my hands off these extraordinary katzu. Love your recipes
28th Mar, 2017
Oh wow. This was delicious. I can't wait to make again.
9th Mar, 2017
My word. I've cooked a lot of incredible things from the BBC Good Food website, but this was one of the best. Don't be afraid to go in strongly with the lemon juice in the coleslaw, and make sure your oil is at a decent temperature - it'll really give those panko breadcrumbs some crunch. I really can't fault this dish. If they're really 1070 calories per burger then it's 1070 calories well spent. Bravo.
10th Feb, 2016
1070 calories per burger!! surely this can not be correct?
30th Jan, 2016
Made with 300g prawns, 2x spring onions, 1xwhole egg white, 1+half tbsp cornflour. Made enough for me, my husband and my two children aged 6&4. (I made their burgers smaller) Absolutely delicious, kids wolfed them down. Next time I make them, I'd probably skip the coleslaw and serve with a spicy chilli jam.
vikingpurplepenguin's picture
24th Jan, 2016
Made these for my husband, 15m old daughter, and myself. Split the mixture into two big burgers and 1 smaller one. I used king prawns and the whole egg white. Absolutely delicious! My daughter didn't like the coleslaw but then she doesn't have molars :) 2 clean plates and one that only had coleslaw on. No more difficult than any other burgers. Will be making again.
Theljb04's picture
20th Apr, 2020
Can I use cooked prawns??
Esther_Deputyfoodeditor's picture
22nd Apr, 2020
Hey, Esther from the food team here! we'd recommend using the raw prawns and using the cooked ones makes the burgers a little tough. Thanks for your question!
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