Scallop and King Prawn Burger with Thai Papaya Slaw

If you want a healthy and flavour packed alternative to a beef burger give this spicy seafood burger a go! I had a version of this burger in Saltwater cafe but have pimped it up a bit with a really spicy and fresh Thai Papaya Slaw. This recipe will make 4 burgers.


You will need:

For the burger.

8 Scallops

380g Raw King Prawns

2 Spring Onions

1 Clove Garlic

1 Red Chilli

1/2 Inch Ginger

1 tsp Coriander Stalks

Zest of 1 Lime

1 tbs Light Soy

1 tsp Sesame Oil

Pinch of Salt and Pepper.


For the Papaya Slaw

1 Green Papaya

1 Large Carrot

1 Clove Garlic

1 Red Chilli

10 Fine Beans (finely sliced)

10 Cherry Tomatoes

Fresh Coriander Leaves


For the dressing:

4 tbs Light Soy

1 tbs Fish Sauce

Juice of 1 Lime

1/2 tsp Palm Sugar


  1. The key to this burger is not to over blend the seafood. You will need to chop the prawns and scallop with a knife until you have a chunky mince. Finely slice the spring onion and chilli then the ginger and coriander. Mix in a bowl then add the lime zest, soy and sesame oil. Finally season with salt and pepper then cover and place in the fridge until ready to use.
  2. You will need a mandolin to prepare the salad. Peel the papaya and using a knife remove the seeds from the inside. Shred the papaya and then the carrot and place in a bowl.
  3. Chop your chilli, garlic and fine beans and add to the bowl with a small handful of coriander leaves.
  4. Quarter the tomatoes and add to the bowl.
  5. Combine your dressing then add to the bowl and mix the salad. Season with a little salt.
  6. You will need to use a large chefs ring or scone cutter to shape your burgers.
  7. Heat the frying pan with a little oil then place the ring in the middle of the pan.
  8. Take a couple of tablespoons of the mixture and push down in to the ring. Fry on one side for a couple of minutes then slide a spatula under the burger and flip. Cook for another couple of minutes then transfer to a foil lined baking tray. Repeat until you have made all your burgers then cook in an oven at 180 degrees for 10 minutes.
  9. Take your buns (I’ve used brioche buns) and in a dry griddle or frying pan toast the buns until brown.
  10. Assemble the burger and top with a generous amount of the slaw. If you wish serve with some charred lime to squeeze over.



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