Scallop and King Prawn Burger with Thai Papaya Slaw
Posted on in Asian, Asian, Fish & Seafood, Low Calorie, RecipesIf 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
- 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.
- 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.
- Chop your chilli, garlic and fine beans and add to the bowl with a small handful of coriander leaves.
- Quarter the tomatoes and add to the bowl.
- Combine your dressing then add to the bowl and mix the salad. Season with a little salt.
- You will need to use a large chefs ring or scone cutter to shape your burgers.
- Heat the frying pan with a little oil then place the ring in the middle of the pan.
- 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.
- Take your buns (I’ve used brioche buns) and in a dry griddle or frying pan toast the buns until brown.
- Assemble the burger and top with a generous amount of the slaw. If you wish serve with some charred lime to squeeze over.
Enjoy!
2 Comments
John Eustace
Foxy, Just done these – top marks pal!
Ravenous
Glad you like it fella. There will be a few more Asian style dishes coming soon so I will send you the link.