Prawn Katsu Burgers Recipes

PRAWN KATSU BURGERS

Steps:

• 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.
• 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.
• 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.
• 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.

SHRIMP KATSU RICE BURGER RECIPE BY TASTY

Steps:

• Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
• Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
• Using your hands, form the shrimp mixture into 2 patties.
• Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
• Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
• In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
• Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
• Assemble the burgers: start with the rice "bun," then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice "bun."
• Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
• Enjoy!