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.