Prawn & seaweed burgers

Name: Prawn & seaweed burgers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 pack from Itsu Crispy Seaweed Thins Sea Salt multipack (3x5g); 1 Essential Salad Onion, finely chopped; 25 g pack coriander, leaves and stalks separated; 250 g Essential Frozen Raw King Prawns, defrosted; 1 tbsp Essential Vegetable Oil; 2 brioche burger buns; 2 tbsp sriracha or chilli mayonnaise; ½ avocado, sliced; Lime wedges to serve

Packed with umami flavour, these impressive burgers are surprisingly simple to make.

3.5 out of 5 stars(10) Rate this recipe

Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 pack from Itsu Crispy Seaweed Thins Sea Salt multipack (3x5g)
1 Essential Salad Onion, finely chopped
¼ x 25g pack coriander, leaves and stalks separated
250g Essential Frozen Raw King Prawns, defrosted
1 tbsp Essential Vegetable Oil
2 brioche burger buns
2 tbsp sriracha or chilli mayonnaise
½ avocado, sliced
Lime wedges to serve

Set aside 6 seaweed thins and finely chop the rest. Put in a mixing bowl with the salad onion. Finely chop the coriander stalks and add to the bowl.
Pat the prawns dry on kitchen paper, then put on a chopping board and use a large, sharp knife to carefully chop into smallish pieces (they will start to bind together as you chop). Add to the mixing bowl, season and mix until combined. Lightly dampen your hands with cold water, then shape the mixture into 2 even patties about 1.5cm thick.
Heat the oil in a frying pan over a medium-high heat. Add the prawn burgers and fry for 3-4 minutes on each side or until cooked through and pink. Split open the burger buns and spread the bases with the sriracha or mayonnaise. Top with the sliced avocado, coriander leaves, reserved seaweed thins, burgers and bun tops. Serve with the lime wedges for squeezing over.

Typical values per serving when made using specific products in recipe