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Freshwater Prawn Burger Sandwich

3.0/5 rating (22 votes)
  • Serves: 4 persons
  • Prep Time: 20 mins
  • Ready in: 6-8 mins
  • Difficulty: Easy
  • Print:
Freshwater Prawn Burger Sandwich


  • 500g freshwater prawns, shelled and de veined
  • 2 tbsp olive oil
  • 1 small onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 tbsp finely grated fresh ginger
  • 1 medium egg white, lightly beaten
  • 2 tbsp mayonnaise
  • finely grated zest and juice 1 large lime
  • pinch chilli powder
  • couple pinches salt
  • 2 tbsp sesame seeds
  • 2 tbsp black onion seeds
  • 8 burger rolls or baps
  • Sauce
  • 1 ripe avocado
  • 6 tbsp thick Greek yogourt
  • 1 clove garlic, peeled and finely crushed
  • 2 tsp sweet chilli jam, or sauce
  • 1 tbsp (any) vinegar
  • salt
  • pepper

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Soften the onion, garlic, and ginger in the olive oil over a medium heat.

Once cooked, cool.

Really finely chop or better still mince the prawn flesh, the finer the better, and then place into a bowl.

Add the egg white, mayonnaise, juice and zest of lemon and season well with the chilli, pepper and salt.

Mould into 8 small balls then flatten slightly. Press in the sesame and black onion seeds.

Heat the butter and oil in a frying pan and gently sauté the burgers for a minute or two on each side, do not overcook.

Serve in small burger buns or baps.


Make the sauce by peeling and chopping the avocado flesh into 1⁄2 cm pieces, place into a bowl.

Crush slightly with a fork, then mix in the yogourt, garlic, vinegar and salt and pepper, mix well.

Serve on the burger.

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