Prawn burgers

AT A GLANCE

  • Serves 4 people

  • 1 kg green prawns, peeled, veins and tails removed, and finely chopped
  • 2 tbsp olive oil
  • 8 small sourdough rolls, halved
  • To serve: butter, softened
  • To serve: finely shredded iceberg lettuce
  •  
  • Preserved lemon mayonnaise
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 300 ml olive oil
  • 1 tbsp finely chopped preserved lemon
01   Season prawns to taste with sea salt and ground black pepper and form into 8 patties.
02   For mayonnaise, process egg yolk, juice and mustard in a food processor until pale and frothy, then add oil in a thin steady stream until combined. Add lemon, stir and season to taste.
03   Heat oil in a frying pan and cook patties over medium heat for 2 minutes each side or until just cooked. Spread rolls with butter, top with lettuce, patties, mayonnaise and serve.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND LYNSEY FRYERS

FEATURED IN

Jan 2007

Jan 2007

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