Prawn Katsu Bao Burgers
Crispy Prawn Katsu mini burgers served in a fluffy bao with chilli mayo dip.
Ingredients
- 200 g raw prawns
- 1 spring onion finely sliced
- Teaspoon grated ginger and garlic
- Tablespoon cornflour
- 1 egg
- Salt and white pepper
- Panko breadcrumbs
- 3 tablespoons sesame seeds
- Packet of 5 Bao I got from M&S
- 1/4 White cabbage shredded
- 1 lemon
- Mayonnaise
- Chilli sauce sriracha works well
- Ketchup
- Finely sliced spring onion for serving
- Sunflower oil for frying
Instructions
- Place half the prawns in a food processor with the spring onion. Pulse a few times until it is a rough paste.
- Add the cornflour, Ginger, garlic and the egg white. Blitz until just combined.
- Finely chop the remaining prawns and stir through the mixture with a teaspoon each of salt and white pepper.
- Using wet hands (the mixture is sticky) form the mixture into 6 patties.
- Put a large handful of panko breadcrumbs and the sesame seeds on a plate.
- Coat each patty in the breadcrumbs and seeds. Cover with cling film and chill until ready to cook.
- Heat a couple of cm of sunflower oil in a large frying pan. Heat to 180C. Fry the patties on each side for around 2-3 minutes until golden brown all over, then drain on kitchen paper.
- Meanwhile finely slice the white cabbage and mix with the juice of 1/2 lemon and a little salt.
- Make the sauce by mixing together about 5 tablespoons of mayo with 2 tablespoons sriracha (more if you like it hot) and a tablespoon of ketchup.
- The bao I bought just needed 1 minute in the microwave.
- Assemble the Prawn Katsu Bao Burger by adding a little cabbage to the bun, then a Prawn Katsu patty and a little sauce on top. Finish with some sliced spring onion.
