For this recipe you can buy the prawns already clean, or clean them yourself. I find the latter option better (if you have time) as during the cleaning process you can listen to an episode of Freakonomics, Radiolab or Modern Love.
RECIPE MAKES 6 MINI BURGERS
300g prawns (peeled and deveined)
2 cloves garlic (finely chopped)
1/2 lemon zest
1 tbsp lemon juice
3 small spring onions (thinly sliced)
1/2 cup coriander (roughly chopped)
1 small red chilli (finely chopped)
salt and pepper (to taste)
I used this recipe from the Allergy Free Alaska blog
1 carrot (sliced)
1 cucumber (sliced)
1/4 head red cabbage (sliced)
1 tbsp apple cider vinegar
* you can also add spring onion, radish and other types of cabbage. The quantities may vary, of course, according to the size of the vegetables so you can do it by eye and in accordance with how much of each you have.
1 egg yolk
1/4 tsp salt
1/2 tsp mustard
1 tsp lemon juice
1 tsp apple cider vinegar
3/4 cup avocado oil
You can make the bread beforehand, however, it is best consumed within minutes of baking as this is when the texture is best. If you are making the bread on the day, follow these instructions while the bread is proofing.
Add clean prawns to a food processor and pulse until chopped but not mushy. Tip into a bowl and add garlic, lemon zest, lemon juice, spring onions, coriander, chilli, salt and pepper. Mix with a spatula and then shape into patties. For this recipe I made mini patties (this recipe made approximately 6), however, you can make larger ones also. Cover and place in the fridge while you prepare the slaw and mayo.
Mix all vegetables and apple cider vinegar for the slaw and toss. Set aside.
Separate one egg yolk from the white. Place the egg yolk in a study bowl. Add the salt, mustard, vinegar, lemon juice and apple cider vinegar. Place a towel under the bowl to keep it secure and whisk these ingredients together. Pour the avocado oil into the bowl in a thin steady stream while continuously whisking. After a few minutes you should see it thicken. Continue until you are happy with the consistency - you may use a little less or a little more oil. Set aside.
If the bread has been proofing, you can bake it now before you cook the burgers. Remove patties from the fridge. Heat a skillet to medium/high heat, add a tablespoon of coconut oil or ghee and cook each patty for 4 - 5 minutes (or until browned), flipping half way through the process. Set aside on a paper towel.
The bread from this recipe is best consumed straight from the oven when the texture is really fluffy and soft. It's also an option to sear the inside of the bun on the grill which will add flavour. Once the buns have cooler slightly, cut them in half and assemble the burger by adding the patty, slaw and mayo.