Shrimpburgers

Serves 4
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Indy Lifestyle Online


This isn't what most people have in mind when they think of mince, but since I saw this luxurious version of a burger in an American food magazine I have used it several times. It's important to use sea-water prawns, rather than fresh water, as the taste is far superior.

550g raw sea-water prawns, shelled and deveined
150g white fish such as cod, haddock or hoki, boned and skinned
Half a bunch spring onions, trimmed and finely chopped
1tsp Worcestershire sauce
50g mayonnaise
Pinch of cayenne pepper
Salt and freshly ground black pepper
Fresh white breadcrumbs to coat
Vegetable oil for frying
4 burger buns

for the spiced tartare sauce

3tbsp good-quality mayonnaise
20g capers, chopped
20g gherkins, chopped
4-5 drops of Tabasco hot pepper sauce

Put the prawns and white fish into a food processor and blend to a coarse purée. Add the rest of the burger ingredients except the breadcrumbs and mix in the processor for another 10 seconds. Pre-heat about 8cm of vegetable oil to 170ºC in a deep-fat fryer or heavy-bottomed saucepan, or use a frying pan with 1-2cm oil. Make a little burger shape with some of the mix, dredge with some breadcrumbs and fry, to test the mix for seasoning and consistency. Add more seasoning if necessary. Divide the rest of the mix into flat patties a little larger than the buns and refrigerate for 30-40 minutes.

Meanwhile, make the tartare sauce by mixing all the ingredients together.

To serve, dredge the burgers in breadcrumbs and deep-fry them for 4-5 minutes until golden. Serve in a lightly toasted hamburger bun with a spoonful of tartare sauce spread onto the bun.

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