Ingredients
- 600g organic king prawns
- 5g chives, finely chopped
- 1 garlic clove, crushed
- 1 tsp lemon zest
- ¼ tsp sweet smoked paprika
- 1½ tsp fine sea salt
- 1 pinch Bart Bristol Five Pepper Blend
- 2 tbsp mild olive oil, plus extra for greasing
- 1 scotch bonnet chilli
- 100g large tomatoes, finely chopped
- 200g crushed pineapple in juice
- 2 tbsp Eaten Alive Scotch Bonnet Fermented Hot Sauce
- 1 tsp Groovy Food Organic Brazilian Wildflower Honey
- 1 lime
- 200g organic white cabbage, thinly sliced on a mandoline
- 60g Hunter & Gather Avocado Oil Mayonnaise
- 30g salad onions, green ends only, thinly sliced
- 10g coriander
- 2 green chillies, thinly sliced into rounds
- 4 brioche burger buns, halved
Method
Step 1
Put the prawns, chives, garlic, lemon zest, sweet smoked paprika, ½ tsp fine salt and a good grinding of five pepper blend into the bowl of a food processor and pulse until everything is very finely chopped into a sticky mass. Scoop into a bowl then rub 1 tbsp mild olive oil into your palms and shape into 4 large balls. Set aside.Step 2
Set a dry heavy based frying pan over a high heat, add the whole scotch bonnet and cook for 2 mins, until charred all over. Remove from the pan, once cool deseed and finely chop.Step 3
Scrape the chopped chilli into a mixing bowl then add the chopped tomatoes, crushed pineapple in juice, hot sauce, honey, juice and zest of 1 lime and mix well. Set aside.Step 4
In a separate large mixing bowl, toss the cabbage, mayonnaise, salad onions, coriander, green chillies, remaining 2 tbsp lime juice and 1 tsp fine sea salt. Set aside.Step 5
Heat the oven to 140°C/ 120°C fan/ gas 1. Heat a large heavy based frying pan over a medium-high heat. Once hot, toast the burger buns cut-side down until golden brown, then transfer to the oven to keep warm.Step 6
Add the remaining 1 tbsp mild olive oil to the pan and increase the heat to high. Grease a spatula (this will ensure the patties don’t stick to it). Once the pan is very hot, add the patties to the pan two at a time and squash them down with the spatula. Fry for 1½ mins on each side, until crisp and golden-brown. Transfer to the oven while you fry the other two.Step 7
Drain the salsa to get rid of liquid and to ensure your burger isn’t soggy.Step 8
To assemble, place a prawn patty on the bottom half of the bun followed by the salsa and slaw. Sandwich with the top burger bun to serve.