If you’re craving a burger that’s light, crunchy, and packed with ocean-fresh flavor, these Crispy Prawn Burgers are your next obsession. Each bite delivers golden, crispy prawn patties with a juicy interior, tucked between buttery brioche buns and topped with tangy sauce and crisp lettuce. Perfect for summer cookouts or an elevated weeknight meal, this recipe brings a coastal twist to the classic burger — and it’s surprisingly easy to make at home!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes — ideal for busy weeknights.
- Restaurant-Quality Crunch: Light panko coating gives that satisfying golden crust.
- Simple Ingredients: Everyday pantry staples meet fresh prawns for a gourmet finish.
- Versatile Sauces: Try Bang Bang, tartare, or even peri-naise — each brings a new personality.
- Crowd-Pleaser: A fun seafood spin that’s guaranteed to impress guests or picky eaters alike.
Ingredients Needed
For the Prawn Patties
- 400g (14oz) fresh prawns or 500g (1lb) frozen raw peeled prawns, fully thawed and drained
- 1 garlic clove, finely minced
- ¼ cup green onion, finely chopped
- ½ tsp kosher salt (or cooking salt)
- ¼ tsp freshly ground black pepper
For the Crumbing
- 1 egg, lightly beaten
- ½ cup all-purpose flour
- 1¼ cups panko breadcrumbs – for that signature crisp texture
- ½ cup olive oil or any neutral oil (like canola or vegetable), for frying
For the Burgers
- 4 brioche buns, lightly toasted
- 1½ cups shredded iceberg or romaine lettuce
- Sliced gherkins or pickles, to taste
- Your choice of sauce: Bang Bang, tartare, peri-naise, or even classic ketchup
How to Make Crispy Prawn Burgers
Step 1: Prepare the Prawns
If using frozen prawns, thaw them completely and pat dry to remove excess moisture — this prevents soggy patties. Roughly chop half the prawns into small chunks (about 8mm pieces) and set aside.
Step 2: Blitz into Paste
Place the remaining prawns and minced garlic in a tall jug or food processor. Pulse until a sticky paste forms — this acts as the binding base for your patties. No need for a perfect purée; a little texture adds body.
Step 3: Mix the Pattie Base
Transfer the paste to a large bowl. Add the chopped prawns, green onion, salt, and pepper. Mix gently until combined. The mixture may feel soft — don’t worry, it will firm up beautifully once cooked.
Step 4: Set Up the Crumbing Station
In separate shallow bowls, place the flour, beaten egg, and panko breadcrumbs. This keeps the coating process neat and efficient.
Step 5: Shape and Coat
With slightly damp hands, form the prawn mixture into four equal balls. Roll each one in flour, dip in egg (let excess drip off), then press into the panko, flattening gently into patty shapes. Make each slightly wider than your bun — they’ll shrink a little as they cook. Ensure all sides are evenly coated.
Step 6: Fry Until Golden
Heat oil in a large non-stick pan over medium-high heat. Once hot, carefully place the patties in and fry for 2 minutes per side, or until beautifully golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
Step 7: Assemble the Burgers
Spread your chosen sauce over the base bun, then top with a prawn patty, sliced gherkins, and a handful of lettuce. Add more sauce to the top bun, close, and serve immediately.
💡 Pro Tip: Serve with homemade fries or a crisp slaw for the ultimate combo!
Serving and Storage Tips
- Serving: Best served fresh and hot for maximum crunch. Add a squeeze of lemon for extra brightness.
- Make-Ahead: Patties can be formed and stored in the fridge for up to 24 hours before frying.
- Storage: Store cooked patties in an airtight container for up to 2 days in the refrigerator.
- Reheating: Re-crisp in a hot oven or air fryer (200°C / 400°F for 5–7 minutes). Avoid microwaving — it softens the coating.
Helpful Notes
- Texture Tip: Don’t over-blend the prawns — leaving some chunks gives the patties that signature bite.
- Oil Temperature: Test with a breadcrumb; it should sizzle gently. Too hot, and the crust burns before the inside cooks.
- Sauce Pairing: Sweet chili mayo or sriracha aioli works beautifully if you want a spicy kick.
- Gluten-Free Option: Swap panko for gluten-free breadcrumbs and use GF buns.
Crispy Prawn Burgers
Ingredients
Method
- 1. Prepare the Prawns: If using frozen prawns, thaw completely and pat dry. Roughly chop half into small chunks and set aside.
- 2. Blitz into Paste: Add the remaining prawns and garlic to a food processor. Pulse until a sticky paste forms — this helps bind the patties together.
- 3. Mix the Pattie Base: Combine the paste, chopped prawns, green onion, salt, and pepper in a bowl. Mix gently until evenly combined.
- 4. Set Up the Crumbing Station: Place flour, beaten egg, and panko breadcrumbs into separate shallow bowls.
- 5. Shape and Coat: Divide mixture into four portions. Roll each into a ball, flatten gently, then coat in flour, egg, and panko, pressing to adhere.
- 6. Fry Until Golden: Heat oil in a large non-stick pan over medium-high heat. Fry patties for 2 minutes per side or until golden brown and crisp. Drain on paper towels.
- 7. Assemble the Burgers: Spread sauce on the bottom bun, add lettuce, a prawn patty, and sliced gherkins. Top with more sauce and the other bun half. Serve immediately.
- Pro Tip: Serve with fries or slaw and a squeeze of lemon for the perfect combo.
Notes
Conclusion
These Crispy Prawn Burgers are the perfect balance of crunch, flavor, and freshness — a seafood twist that rivals any restaurant burger. Quick to make and endlessly versatile, they’re bound to become a household favorite.
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👉 What sauce did you pair with your prawn burger? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen prawns?
Absolutely! Just thaw them completely and pat dry before blending — excess water can make the patties fall apart.
Can I bake the patties instead of frying?
Yes. Brush lightly with oil and bake at 200°C / 400°F for 15–18 minutes, flipping halfway through. They won’t be quite as golden but still delicious.
How do I make this gluten-free?
Use gluten-free panko or crushed rice crackers, and pair with GF burger buns.
Can I prepare the patties in advance?
Definitely. Shape and refrigerate up to 24 hours ahead, or freeze uncooked patties for up to one month. Thaw overnight before cooking.
Why are my patties falling apart?
The mix might be too wet — always drain prawns well and avoid over-mixing. The blitzed paste is essential for holding everything together.