Aromatic prawn smash burgers

Name: Aromatic prawn smash burgers
Total time: 70 min
Yield: 2 portioner
Cuisine: Asiatiskt
Ingredients: 900 g roasting potatoes; 2 tbsp olive oil; 2 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp urucum seeds; 1 tsp fenugreek seeds; 1 small cinnamon stick (2g); 1.5 tsp sumac; 0.5 tsp garlic powder; 0.5 tsp paprika; 300 g peeled raw king prawns; 60 g mango chutney; 50 g pancetta cubes or lardons; 10 g spice blend; 1 tsp toasted sesame oil; 1 tbsp neutral oil plus extra for shaping and for the spatula; 2 brioche burger buns; 20 g picked coriander; 1 red chilli; 0.5 white onion; 1 lime; 40 g mayo; 40 g mango chutney

Crispy prawn patties packed with a homemade toasted spice blend, served with a zesty coriander salad and mango jam on brioche buns.

2 portioner 1t 10min mediumAsiatiskt

Ingredienser

900 g roasting potatoes (skin on and scrubbed clean, cut into 1cm thick chips)
2 tbsp olive oil
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp urucum seeds
1 tsp fenugreek seeds
1 small cinnamon stick (2g)
1.5 tsp sumac
0.5 tsp garlic powder
0.5 tsp paprika
300 g peeled raw king prawns
60 g mango chutney
50 g pancetta cubes or lardons
10 g spice blend
1 tsp toasted sesame oil
1 tbsp neutral oil plus extra for shaping and for the spatula
2 brioche burger buns (halved)
20 g picked coriander
1 red chilli (finely chopped)
0.5 white onion (halved and thinly sliced)
1 lime (half juiced, half cut into wedges)
40 g mayo
40 g mango chutney

Gör så här

Heat the oven to 220C/200C fan/gas 7. Line a large, flat baking tray with baking parchment.

Toss the potatoes with the oil and 1 tsp fine sea salt and spread them out into an even layer on the tray.

Roast for 25 mins in the middle of the oven, then stir and bake for another 5-10 mins, or until golden brown and crisp.

Meanwhile, make the spice blend by adding the coriander and cumin seeds, peppercorns, urucum, fenugreek seeds and cinnamon to a medium pan on a medium heat.

Toast the spices until fragrant, about 2-3 mins.

Transfer to a spice grinder and blitz until coarsely ground, then stir in the sumac, garlic powder and paprika.

Tip all the ingredients for the burgers into a food processor apart from the oil, add ½ tsp fine salt and pulse to get a thick, sticky and slightly textured paste.

With oily hands, divide the mixture into four portions, around 100g each.

Heat a large, non-stick frying pan on a medium-high heat and toast the buns until golden brown, then transfer to the oven to keep warm.

Pour in the 1 tbsp oil and increase the heat to high.

Oil your spatula to ensure the patties don't stick to it.

Once the pan is very hot, add the prawn mix two mounds at a time and squash with the spatula to get thin patties, approx 10cm wide.

Fry for 2 mins on each side until crispy and cooked through.

Serve the burgers with the coriander, lime and onion salad, mango jam and mayo.