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Recipe from JML's Bubbles & Brunch event.
Servings 4
Calories 325 kcal
Prep Time30 mins
Cook Time6 mins
Total Time36 mins

Ingredients
 

  • 1 small onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tbsp finely-grated fresh ginger
  • 500 g freshwater prawns, shelled and de-veined
  • 1 medium egg white, lightly beaten
  • 2 tbsp mayonnaise
  • finely grated zest and juice from 1 large lime
  • 1 pinch chilli powder
  • salt and freshly ground black pepper

For the Dipping Sauce

  • 150 ml dry sherry
  • 100 ml freshly-squeezed orange juice plus the zest, finely grated
  • 4 tbsp dark soy sauce
  • 2 tbsp finely-grated ginger plus juice
  • 2 tbsp sherry vinegar
  • ½ tsp fresh red chilli, very finely chopped
  • 1 garlic clove, peeled and very finely chopped
  • 2 spring onions, finely sliced on the diagonal
  • ½ tsp ground pepper

Instructions
 

  • To make the dipping sauce, mix the ingredients well together and leave to infuse for 15 minutes.
  • Soften the onion, garlic and ginger in olive oil over medium heat. Once cooked set aside to cool.
  • Finely chop, or better still mince, the prawn flesh (the finer the better) and then place into a bowl. Add the egg white, mayonnaise, juice and zest of lime and season well with the chilli, pepper and salt. Add the onion, mix and combine well.
  • Mould the burger mix into 8 small balls then flatten slightly. Cook on a Copper Stone Pans® for 3-4 minutes on each side.
  • Serve the BBQ prawn burgers with the dipping sauce.
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Nutrition Facts
Freshwater Prawn Burger with Dry Sherry Dipping Sauce
Amount per Serving
Calories
325
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
121
mg
40
%
Sodium
 
478
mg
21
%
Carbohydrates
 
26
g
9
%
Fiber
 
3
g
13
%
Sugar
 
18
g
20
%
Protein
 
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword prawns
Course JML
Cuisine Summer
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