Ebi Katsu Burger/Prawn Toast Burger

Makes 2

This is my fusion of two of the yummiest things on this planet! Prawn toast and a katsu sando. You spread the prawn & scallop mix onto the bread, dip it in panko and sesame and fry!

Ingredients

Prawn paste

  • 500g whole banana prawns (peeled and deveined)

  • 160 grams of scallop meat (if you can't find it just use prawns)

  • ½ a shallot

  • 1 clove of garlic

  • 1 whole egg

  • Korean chilli powder to taste (optional)

  • Sea salt and white pepper to taste

  • 1 tbsp panko crumb, for the paste

  • Panko crumbs

  • Sesame seeds

Burger & Toppings:

  • 2 Brioche burger buns

  • ¼ drumhead cabbage finely shredded 

Sauce: 

  • Equal parts mayonnaise and tonkatsu sauce

  • ½ a lemon, juiced

  • ½ a lemon, zested

Method

  1. Blend all of your paste ingredients until smooth and combined. 

  2. If your buns arent already halved, halve them and spread equal amounts of paste onto each half. 

  3. Use roughly 3 parts panko to 1 part sesame seeds and dip the paste side of each bun into into crumb, press down lightly to ensure good coverage. 

  4. Fry the crumb/paste side of each bun in neutral oil over medium heat. Fry until golden brown and firm. Roughly 2-3 minutes. 

  5. Mix sauce and shred cabbage. 

  6. To assemble, load each bottom bun with cabbage, a good amount of sauce and and top with the top bun!

    I would definitely enjoy these with a cold beer.

Recipe E-Book & Fish Buying Guide by Harry Butterfield
Recipe E-Book & Fish Buying Guide by Harry Butterfield
$19.99

60 pages of all my fish expertise:

  • How to source quality, fresh ingredients (goodbye “fishy” fish)

  •  Easy weeknight recipes Lily and I swear by

  •  Impressive dishes to show off your newfound fish-lord skills

  •  My pro tips and stories from cooking hundreds (probably thousands) of fish recipes

  •  Go-to sauces that pair perfectly with, or without, seafood