Skull Island Tiger Prawn Katsu Burgers
Recipe by Derek Lau, avid foodie and former MasterChef contestant
Ingredients
- 800g Skull Island Prawns (will net approximately 400g of raw prawn meat)
- 4 sticks of spring onion (green part only), sliced
- 1 inch ginger, grated
- 4 tbsp cornflour
- 1 egg white
- Salt and pepper
- 2 cups panko crumbs
- 4 brioche buns
- ¼ white cabbage, shredded finely
- Bulldog katsu sauce
- Sriracha mayonnaise
- Neutral oil (for shallow frying)
Method
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Peel and de-vein prawns, and blitz the meat in a food processor. You don’t want to over-blitz but still retain some texture. The alternative is to dice them. Add in the spring onion, ginger, cornflour, egg white, salt and pepper and give it another short blitz. The mixture should be sticky, like glue. You should be able to press it into a shape that resembles a burger patty.
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In a bowl, put the panko breadcrumbs in. Pick up ¼ of your prawn mix (just over 100g) and press it into a patty. Place this into the breadcrumbs and work it until it is the right shape you like to fit your burger bun. Cover it in panko crumbs and place in the fridge until you’ve finished the others. This will also help it to firm up.
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Heat the oil to 180 degrees Celsius. You don’t need to use an excessive amount of oil, just 1-2cm or enough to come up over halfway of your prawn patty.
- Gently lower the prawn patty into the hot oil, and away from you so you don’t get splashed with oil. Fry until breadcrumbs are golden (4 minutes a side). Remove and drain on paper towels.
To Serve:
Toast the brioche buns. Place a generous serve of the white cabbage on top of the base of the bun. Place the prawn katsu patty on top. Top with sriracha mayonnaise and katsu sauce, then top with the other half of the brioche.
