Crispy Prawn Burger
Crispy prawn burger with Asian flavours, Panko-Rice Krispies crunch, sriracha mayo, lettuce and kimchi – a light, flavourful twist on a classic by John Torode.
Jump to RecipeFew foods in the world carry the universal appeal of a burger. From street-side stalls to gourmet restaurants, the humble burger has come a long way from its simple beginnings. Yet no matter the variation, burgers remain one of the most beloved comfort foods on the planet.
Whether it’s the classic beef burger, a hearty veggie version, or even crispy fried fish in a bun, I’ve yet to meet someone who can truly resist one.
Burgers Around the World
What makes burgers endlessly fascinating is how every culture adapts them to local tastes. Here are just a few delicious examples:
- The American Classic – beef, cheese, ketchup, mustard, pickles
- Japanese Teriyaki Burger – glazed patty with sweet-savoury teriyaki sauce
- Indian Aloo Tikki Burger – spiced potato patty, often vegetarian-friendly
- Middle Eastern Falafel Burger – crispy chickpea patty with tahini sauce
Each version reflects the flavours, ingredients, and traditions of its region – proof that the burger is truly global.
A Fresh Take on Comfort Food
As much as I love the classics, every now and then I crave something a little different. That’s where this crispy prawn burger, inspired by John and Lisa’s Weekend Kitchen, comes in. Trust an Aussie to come up with this little gem!
Prawns make the perfect burger base:
- Naturally sweet and tender
- Packed with lean protein
- Lower in fat than red meat
- Pair beautifully with citrus and spices
Best of all, they cook quickly, making them ideal for weeknight dinners or casual gatherings. Whether pan-fried, grilled, or even air-fried, prawn patties are versatile, light, and always delicious.
What Makes This Burger Special
The secret to this burger is the crunch factor. Instead of a standard coating, the patties are covered in a mix of panko breadcrumbs and Rice Krispies. The result? An extra-crispy crust with a juicy, tender centre.
To serve, I layer mine with:
- Sriracha mayonnaise for a spicy kick
- Fresh chopped lettuce for crunch
- A dollop of kimchi for tang and depth
The combination of heat, freshness, and crunch makes this burger a true standout – and a new favourite in my kitchen.
Final Bite
Burgers may be timeless classics, but they’re also a canvas for creativity. This crispy prawn version brings together Asian-inspired flavours, bold textures, and that all-important comfort factor. Next time you’re craving something different, give it a try – you may just find your new go-to burger.
Watch the video below to see it being made:
Crispy Prawn Burger
4
servingsCrispy prawn burger with Asian flavours, Panko-Rice Krispies crunch, sriracha mayo, lettuce and kimchi – a light, flavourful twist on a classic by John Torode.
Ingredients
500g raw king prawns
2 small red chillies
2 garlic cloves
2 spring onions
2tsp ginger paste
A handful of fresh coriander, finely chopped
1 egg white
4tbsp cornflour
Panko breadcrumbs
Rice Krispies
4 sesame seed burger buns
Kimchi (optional)
Vegetable oil (for shallow frying)
Directions
- Chop half the prawns into small chunks and set aside.
- In a food processor, blitz the chillies, garlic, and the white parts of the spring onions. Add the remaining whole prawns and ginger paste, then blitz again until smooth.
- Transfer to a bowl. Stir in the reserved chopped prawns, the sliced green parts of the spring onions, chopped coriander, egg white and the cornflour.
- Mix thoroughly and shape into 4 burger patties.
- On a plate, lightly crush a few handfuls of Rice Krispies. Mix with an equal amount of Panko breadcrumbs. Coat each prawn patty evenly in the crumb mixture.
- Heat vegetable oil in a frying pan. Shallow fry each patty for 3-4 minutes per side, or until golden brown and cooked through.
- Toast the sesame seed buns lightly. Spread sriracha mayonnaise on the base, add lettuce, then place the crispy prawn patty on top. Finish with a spoonful of kimchi (optional) before topping with the bun.