Shrimp Patty Bao Buns with Fennel and Gherkin Pickle
Packed into pillowy bao buns, these crispy garlic and ginger prawn patties are paired with a quick fennel pickle which adds a necessary fresh crunch to this flavourful fakeaway dish. As seen on John and Lisa's Weekend Kitchen on ITV.
Introduction
This is a take on the crispy prawn burgers that we have made on the show. The prawn mixture is really easy and once you have made this we know it will become a firm favourite in your house too.
Ingredients
| 400g | raw shelled prawns |
| 1 tsp | garlic paste |
| 1 tsp | ginger paste |
| 2 | bird’s eye chillies, deseeded and finely chopped |
| 1 tsp | sesame oil |
| 2 tbsp | cornflour |
| 2 | spring onions, whites and greens separated and finely chopped |
| 6-8 | frozen bao buns |
| Sprinkling of | white sesame seeds |
| Panko breadcrumbs, for coating | |
| Vegetable oil, for frying | |
| To serve (or choose a selection): | |
|---|---|
| 1 | Iceberg lettuce, whole leaves |
| 1 | small fennel bulb, thinly sliced |
| A few | gherkins from a jar, sliced |
| 1 | red chilli, thinly sliced |
| Mayonnaise | |
| Kimchi | |
| Green lime pickle | |
| Toasted black sesame seeds, to sprinkle |
Essential kit
You will need a food processor.
Method
For the filling, put two-thirds of the prawns in a food processor with the garlic and ginger pastes, chillies, sesame oil, 2 teaspoons of the cornflour, and the whites of the spring onions. Pulse until blended but still with some texture. Chop the remaining prawns into chunks. Put the prawn filling in a bowl with the green spring onions, the chopped prawns, remaining cornflour and a decent sprinkling of sesame seeds. Mix well but gently.
For the toppings, tap the Iceberg lettuce on the worktop to make it easier to pull the leaves apart. Put the fennel in a bowl with some of the brine from the gherkins, then add a few fronds from the fennel and add the sliced gherkins and chilli. Mix together and set aside to pickle the fennel.
Put the bao buns on a sheet of baking parchment, place in a steamer or colander set over a pan of simmering water, cover with a lid and steam for 10–15 minutes.
Wet your hands and shape a spoonful of the prawn mixture into a rugby ball shape. Repeat to make 8 patties. Spread the panko breadcrumbs in a tray and coat the prawn patties by gently rolling and coating in the panko.
In a large sauté/frying pan, heat about a 2.5cm depth of oil until hot and fry the prawn patties for 4 minutes on each side.
Carefully remove the bao buns from the steamer and open them up. Fill with the lettuce, the prawn patties, mayonnaise, pickled fennel slaw, kimchi, green lime pickle and a sprinkling of sesame seeds. Have fun and customise according to taste!
Tips: To store kimchi, put it in an airtight jar and wrap it up well before storing in the fridge. If you can’t get hold of bao buns, use brioche buns instead.
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