Hello! It’s been a while! I’m sorry for the radio silence. It’s been a pretty busy fews weeks. The good news is that we’ve arrived safely in Singapore and have survived our first week here!
We’ve had such a fantastic time so far, meeting lots of lovely people, seeing old faces, exploring a little and generally starting to get settled in. It’s been pretty exhausting too what with flat hunting, bank account opening, mobile organising etc, and starting work 3 days after we arrived. So it’s fair to say we’re seriously happy it’s now the weekend! The sun is shining and it’s time to get exploring this exciting new city we’re living in!
We’re staying in a serviced apartment at the moment and all of our belongings – and, more importantly, the contents of my kitchen – are currently floating their way towards us on a container ship. So sadly no cooking for me for a while (apart from the very gourmet plate of pasta and sauce I managed to make on Wednesday using the one saucepan we’ve been provided here!). BUT the good news is that we have a great kitchen in the apartment we’ll be renting shortly which comes complete with a dishwasher – seriously exciting!! So I shall be back behind the stove in no time at all!
Luckily, in the mean time, I have a couple of recipes up my sleeve that I’ve been meaning to post for ages. Today’s recipe is from June and the Perky Kebab’s name day. The creative thought behind this has to go completely to him. Ever since I made thai prawn cakes a while ago, he has been asking for a giant prawn cake i.e. a burger.
But being the mean wife I am, I completely ridiculed the idea as being too extravagant and a waste of good prawns. As is usually the case though when I dismiss something too quickly, the more I thought about it, the more delicious it sounded. A giant mass of prawns seasoned with some lemon, spring onions and coriander, sitting on a fluffy roll with a dollop of lemony mayo, some salsa and avocado. Yum.
So here we are. The Perky Kebab’s giant prawn burger!
Giant Prawn Burgers
Makes 2 large burgers
For the prawn burger:
225g raw peeled king prawns
2 spring onions, finely sliced
A handful coriander, leaves chopped
Grated zest of 1/2 lemon
Pinch of salt and pepper
Pinch of dried chilli flakes
50g Panko breadcrumbs
2 tablespoons vegetable oil
For the lemon mayonnaise:
4 tablespoons mayonnaise
1/4 lemon, juice
For the tomato salsa:
1 large ripe tomato, finely chopped
Small handful coriander, leaves chopped
1/2 lime, juice
1 avocado, peeled, stoned and sliced.
2 burger buns
1. Place the prawns in the bowl of a food processor and blitz for a couple of seconds. You don’t want them to be completely mushy – a little texture is good. If you don’t have a food processor, just chop them finely.
2. Transfer the prawns to a bowl and stir in the spring onion, coriander, lemon zest, chilli flakes, salt and pepper. Divide the mix into 2 and using you hands form into flat patties (don’t make them too fat otherwise they won’t cook evenly).
3. Place some breadcrumbs on a plate then carefully put your prawn burgers on top, flipping them over to ensure they’re fully coated in breadcrumbs all over.
4. Mix together the mayonnaise and lemon juice. Mix together the salsa ingredients. Leave to one side.
5. Heat the oil in a frying pan over a high heat. Add the prawn burgers and reduce the heat to medium. Cook for 4 minutes until golden brown and then carefully flip over. Cook for a further 3-4 minutes until golden brown and cooked through.
6. Serve immediately on toasted burger buns and topped with the lemony mayo, salsa and avocado.
The burgers can be made in advance and refrigerated for up to a day with no breadcrumb coating. Add the breadcrumbs up to an hour before you cook them as otherwise they go a little soggy. The salsa and mayo can be made the day ahead too.