“Did I mention that I love burgers? You rarely see prawn burgers on menus but they make a great alternative to the classics. You simply mince the raw prawns by hand, then add the herbs. You’ve got loads of flavours in there, plus the richness of the prawns – then the lime comes through and smacks you in the face. This is another fresh and zingy one: think Mexico meets Japan meets a good old American-style burger,” says Issac Carew.
2 spring onions, finely sliced
½ bunch of coriander, leaves chopped
240g raw king prawns
Zest of 1 lime and juice of ½ lime
2 brioche buns
1 red chilli, deseeded and sliced
Mix the spring onions with the coriander. Add the raw king prawns to the herb mix and transfer to a chopping board.
Roughly chop the prawns with the herb mix until you get a fine mince-like paste. Season with salt, cover and chill in the fridge for at least 30 minutes.
Divide the chilled mixture into two equal parts. Cover your hands in olive oil and shape two burger patties.
Heat a glug of oil in a large non-stick pan over a medium to high heat. Add the burgers and cook for 2–3 minutes each side, until golden but slightly pink.
In a small bowl, mix the mayonnaise with the lime zest and juice. Add a pinch of salt and mix.
Remove the patties from the heat. Slice the buns in half and toast until golden.
Cover both sides of the brioche buns with a healthy dollop of the mayo. Sandwich the burgers in the buns topped with a handful of rocket and the chilli.
TIP Leave any leftover mayo covered in the fridge. It will last about a week and it’s always handy to have a bit of extra in the house!
Extract from The Dirty Dishes: 100 fast and delicious recipes by Isaac Carew. (Bluebird, £20) Photography by Susan Bell. Out now.
READ MORE: Another recipe by Isaac Carew for Dirty Lasagne