These crispy prawn burgers give you crunchy, golden-fried prawn patties nestled in soft buns — a seafood spin on the classic burger. With juicy, flavourful prawns inside and a crisp panko crust outside, they’re perfect for a quick dinner or casual lunch. Toss in some lettuce, gherkins and a creamy sauce and you’ve got a satisfying, delicious meal in under 30 minutes.
Ingredients
For the prawn patties
- 400 g raw peeled prawns (fresh or thawed frozen)
- 1 clove garlic, minced
- ¼ cup finely sliced green onion (or very finely minced onion)
- ½ teaspoon salt (or kosher salt)
- ¼ teaspoon black pepper
For the coating
- ½ cup plain flour (all-purpose)
- 1 egg, lightly beaten
- 1¼ cups panko breadcrumbs
- ½ cup neutral oil (vegetable or similar) — for frying
For assembling the burgers
- 4 soft buns (brioche or any soft white rolls), lightly toasted
- Shredded lettuce (approx. 1½ cups)
- Sliced gherkins (to taste)
- Sauce (e.g. creamy-seafood sauce, tartare, aioli or preferred sauce)
Recipe Info
- Prep Time: 16 minutes
- Cook Time: ~4 minutes (pan-frying)
- Total Time: ~20 minutes
- Servings: 4 burgers
- Cuisine: Western / Seafood
- Course: Main / Lunch or Dinner
Instructions
- If using frozen prawns, thaw fully and drain off excess water. Roughly chop the prawns into small pieces (about 8–10 mm).
- Reserve half the chopped prawns and put them with the minced garlic into a blender or food processor. Blend into a coarse paste — you don’t need it completely smooth.
- In a bowl, combine the blended prawn-garlic paste, the remaining chopped prawns, green onion, salt and pepper. Mix well — the mixture will be quite soft.
- Prepare a « coating station »: set out separate shallow dishes/bowls with plain flour, beaten egg, and a plate of panko breadcrumbs.
- Wet your hands slightly and divide the prawn mix into 4 equal balls. Flatten each ball gently into a burger-patty shape slightly larger than your bun (it will shrink a bit during cooking).
- Dredge each patty first in flour (shake off excess), then dip into egg, letting the excess drip off, then press firmly into panko breadcrumbs so the patty is well coated — including the edges.
- Heat the oil in a non-stick pan over medium-high heat. Once hot, carefully place patties into the pan. Fry each patty about 2 minutes per side until golden brown on both sides and crisp. Transfer to a paper-towel lined tray to drain excess oil.
- To assemble: lightly toast buns. Smear desired sauce on the base bun, top with a prawn patty, add sliced gherkins and a handful of shredded lettuce, drizzle more sauce on the top bun, and close. Serve immediately while patties are crisp.
Tips & Variations
- If patties feel too soft and messy, try adding a little extra panko or chill mixture briefly before shaping — helps them hold together better.
- For a lighter meal, skip the bun and serve patties over salad greens or in lettuce wraps.
- Mix different sauces — a spicy mayo, tartare sauce, or a tangy yogurt-dill sauce — depending on your taste.
- Use lightly toasted buns for better contrast in textures and to prevent sogginess.
- Patties are best eaten fresh. If you keep leftovers, reheat gently in a pan to preserve crispness (avoid microwave if possible).
Approximate Nutrition (per burger — including bun and basic fillings)
- Calories: ~675 kcal
- Protein: ~31 g
- Fat: ~45 g
- Carbohydrates: ~40 g
- Fiber: ~1 g
- Sodium: moderate–high (depending on salt and sauce)
Ingredients
Method
- If using frozen prawns, thaw fully and drain off excess water. Roughly chop the prawns into small pieces (about 8–10 mm).
- Reserve half the chopped prawns and put them with the minced garlic into a blender or food processor. Blend into a coarse paste — you don’t need it completely smooth.
- In a bowl, combine the blended prawn-garlic paste, the remaining chopped prawns, green onion, salt and pepper. Mix well — the mixture will be quite soft.
- Prepare a « coating station »: set out separate shallow dishes/bowls with plain flour, beaten egg, and a plate of panko breadcrumbs.
- Wet your hands slightly and divide the prawn mix into 4 equal balls. Flatten each ball gently into a burger-patty shape slightly larger than your bun (it will shrink a bit during cooking).
- Dredge each patty first in flour (shake off excess), then dip into egg, letting the excess drip off, then press firmly into panko breadcrumbs so the patty is well coated — including the edges.
- Heat the oil in a non-stick pan over medium-high heat. Once hot, carefully place patties into the pan. Fry each patty about 2 minutes per side until golden brown on both sides and crisp. Transfer to a paper-towel lined tray to drain excess oil.
- To assemble: lightly toast buns. Smear desired sauce on the base bun, top with a prawn patty, add sliced gherkins and a handful of shredded lettuce, drizzle more sauce on the top bun, and close. Serve immediately while patties are crisp.
Notes
- Protein: ~31 g
- Fat: ~45 g
- Carbohydrates: ~40 g
- Fiber: ~1 g
- Sodium: moderate–high (depending on salt and sauce)
FAQs
Can I use frozen prawns for this recipe?
Yes — thaw them thoroughly and drain off excess water before chopping. This prevents soggy patties and helps the coating stick better.
Do I need to blend all the prawns for the patties?
No — blending about half helps bind the patties, while the rest chopped gives texture. This mix balances juiciness and body.
How to keep patties from falling apart?
Coat them generously in flour-egg-panko, press the panko firmly, and handle gently. Chill briefly if mixture feels too soft before shaping.
Can I make these gluten-free?
Yes — use gluten-free flour and gluten-free breadcrumbs. Use gluten-free buns or serve without bun.
