Prawn Katsu Burger

Ingredients

• 4burger buns
• for fryingoil
• 500 graw peeled prawns, patted dry
• 200 gpanko breadcrumbs
• 2spring onions, finely chopped
• 1egg white
• 2 tbspcornflour
• to tastesalt
• to tasteground white pepper
• about 140 g (2 cups)thinly sliced cabbage
• juice of ½lemon
• 1 tbspmayonnaise
• a pinchsalt
• 80 ml (⅓ cup)mayonnaise
• 2 tbspSriracha

Instructions

1. 1

   Pulse the prawns

   Put half the prawns in a food processor with the spring onion, salt and ground white pepper. Pulse until they form a coarse paste.

2. 2

   Add the binder

   Add the egg white and cornflour, then pulse until combined.

3. 3

   Fold in prawns

   Add the remaining prawns and pulse gently until they are roughly chopped through the mixture. Take the mixture out of the processor and set it aside.

4. 4

   Prepare breadcrumbs

   Spread the panko breadcrumbs out on a plate.

5. 5

   Shape and coat

   Divide the prawn mixture into four portions and shape each into a burger patty. Press both sides into the breadcrumbs to coat, then set aside and repeat with the rest. Put the patties in the refrigerator.

6. 6

   Mix the slaw

   Combine all the coleslaw ingredients in a bowl and mix. Set aside.

7. 7

   Mix the mayonnaise

   Combine the mayonnaise and Sriracha in a small bowl and mix.

8. 8

   Fry the patties

   Pour a generous amount of oil into a non-stick pan for shallow frying and heat over a medium-high heat. Take the patties from the refrigerator and carefully add them to the pan. Cook for 3 to 4 minutes on each side, until golden.

9. 9

   Drain the patties

   Lift the patties from the pan and place them on a plate lined with kitchen paper.

10. 10

    Assemble burgers

    Lightly toast the buns. Spread a spoonful of chilli mayonnaise on each, add a patty and top with a quarter of the slaw. For extra heat, drizzle over more Sriracha. Repeat with the remaining buns and serve while hot.

What is a prawn katsu burger?

Katsu refers to a breaded cutlet, a Japanese-style dish often coated in panko and fried until crisp. This burger adapts that idea with a prawn patty rather than a whole piece of meat.

Part of the prawns are pulsed into a paste to help bind the patty, while the rest stay roughly chopped for a more textured bite. Cabbage slaw and chilli mayonnaise bring freshness and heat to the soft bun.

Nutrition and macros by portion

The nutrition label shows one serving as written: 875 calories, 45g protein, 100g carbs, 40g fat.

The buns and panko provide most of the carbohydrates, while the frying oil and mayonnaise contribute much of the fat. Prawns supply most of the protein. Serve with extra vegetables or a salad, and keep additional mayonnaise to the amount you enjoy.

Building the prawn mixture

Prawn base: pulsing half the prawns with spring onion creates a cohesive mixture that holds the patties together. Keep the first pulse coarse rather than blending it completely smooth.

Prawn pieces: add the remaining prawns at the end and pulse only briefly. This leaves small chunks for a more substantial texture.

Getting an even panko coating

Shaping: divide the mixture into four equal portions so the patties cook at a similar rate. Handle it gently, since a compact, firmly pressed patty can turn dense.

Coating: press both sides into the panko so the crumbs adhere all over. Chilling the coated patties, as directed, helps them stay together when they go into the pan.

Frying and checking doneness

Heat: use a medium-high heat and enough oil for shallow frying. The crumbs should turn golden as the patties cook; if they darken too quickly, lower the heat.

Timing: fry for 3 to 4 minutes on each side. The patties should be cooked through in the centre, not just crisp on the outside; use a food thermometer if you want to check the internal temperature.

A fresh, tangy slaw

Cabbage: slice it thinly so it sits neatly in the burger and is easy to bite through. The lemon juice, mayonnaise and pinch of salt dress it lightly without making it too heavy.

Make the slaw while the patties chill, then keep it aside until assembly. This helps the cabbage retain some of its crispness.

Serving and timing

Toast the buns lightly so they have a little structure beneath the mayonnaise and slaw. Assemble just before serving to keep the panko coating crisp.

Serve the burgers hot, with any extra slaw alongside. A simple green salad or vegetable side can round out the plate without adding another rich component.

Recipe notes & tips

• Pat the prawns dry before processing so the mixture is not unnecessarily wet.
• Pulse in short bursts to keep some texture in both the paste and the chopped prawn pieces.
• Shape the patties to an even thickness so they cook consistently.
• Let excess oil drain from the fried patties on kitchen paper before assembling.
• Toast the buns shortly before serving to help them hold their shape.

Variations

• More heat: add extra Sriracha to the chilli mayonnaise or drizzle it over the assembled burgers.
• Milder sauce: use less Sriracha in the mayonnaise and leave off the extra drizzle.
• Crisper slaw: dress the cabbage shortly before assembling so it stays crunchy.
• Extra lemon: add a little more lemon juice to the slaw for a sharper finish.
• Smaller burgers: shape the mixture into smaller patties and adjust frying time to suit their size.

Common mistakes to avoid

• Overprocessing the prawns: the mixture can lose its texture, so pulse briefly and leave the second batch roughly chopped.
• Wet prawn mixture: it can be harder to shape and coat, so pat the prawns dry before starting.
• Patchy coating: bare spots will not turn crisp, so press both sides of each patty firmly into the panko.
• Oil too hot: the crumbs may brown before the centre cooks, so reduce the heat if they colour too quickly.
• Crowding the pan: patties may cook unevenly, so fry in batches if they do not fit comfortably.
• Assembling too early: steam can soften the coating, so build the burgers just before serving.

How to store

Refrigerate leftover cooked patties and slaw separately in airtight containers and use within 1–2 days. Reheat the patties in a pan or oven until hot throughout; assemble with the cold slaw and buns just before eating. The assembled burgers are best eaten straight away.

Frequently asked questions