Isaac Carew’s prawn burgers
- 2 spring onions, finely sliced
- 15g coriander, leaves chopped
- 240g raw peeled king prawns
- 1tbsp olive oil
- 100g mayonnaise
- Zest 1 lime and juice ½ lime
- 2 brioche buns
- 100g rocket
- 1 red chilli, deseeded and sliced
Mix the spring onions with the coriander in a large bowl. Stir in the prawns, then transfer to a chopping board. Roughly chop until you get a fine, mince-like paste. Cover and chill for at least 30 mins.
Divide the prawn mixture into 2. Cover your hands with some of the olive oil and shape each into a patty.
Heat the remaining oil in a large nonstick pan over a medium to high setting. Add the burgers and cook for 2-3 mins on each side until golden.
In a small bowl, mix the mayonnaise with the lime zest and juice.
Remove the burgers from the heat. Slice the brioche buns in half and toast until golden.
Spread the buns with the mayo then sandwich the burgers, rocket and chilli in the buns to serve.