Ingredients
- 500 g freshwater prawns, shelled and de veined
- 2 tbsp olive oil
- 1 small onion, peeled and roughly chopped
- 2 garlic cloves, peeled and finely chopped
- 1 tbsp finely grated fresh ginger
- 1 medium egg white, lightly beaten
- 2 tbsp mayonnaise
- finely grated zest and juice 1 large lime
- 1 pinch chilli powder
- 2 pinches salt
- 2 tbsp sesame seeds
- 2 tbsp black onion seeds
- 8 burger rolls or baps
Sauce
- 1 ripe avocado
- 6 tbsp natural thick Greek yoghurt
- 1 garlic clove, peeled and finely crushed
- 2 tsp sweet chilli jam, or sauce
- 1 tbsp (any) vinegar
- 1 pinch salt
- 1 pinch pepper
Instructions
- Soften the onion, garlic, and ginger in olive oil over medium heat.
- Once cooked, leave to cool.
- Finely chop or mince the prawn flesh, the finer, the better, and then place into a bowl.
- Add the egg white, mayonnaise, juice and zest of lemon and season well with the chilli, pepper and salt. Heat the butter and oil in a frying pan and gently saute the burgers for a minute or two on each side, do not overcook. Serve in small burger buns or baps
- Mould into 8 small balls then flatten slightly. Press in the sesame and black onion seeds.
- Heat the butter and oil in a frying pan and gently cook the burgers for a minute or two on each side, do not overcook. Serve in small burger buns or baps
For the Sauce
- Make the sauce by peeling and chopping the avocado flesh into small pieces, place it into a bowl. Crush slightly with a fork, then mix the yoghurt, garlic, vinegar and salt and pepper. Mix well. Serve on the burger.
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Nutrition Facts
Freshwater Prawn Burger Sandwich
Amount per Serving
Calories
505
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
13
g
Cholesterol
45
mg
15
%
Sodium
734
mg
32
%
Potassium
478
mg
14
%
Carbohydrates
54
g
18
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
14
g
28
%
Vitamin A
148
IU
3
%
Vitamin C
9
mg
11
%
Calcium
238
mg
24
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
