Crispy Prawn Burger

Goodman Fielder Food Service
Crispy Prawn Burger

Crispy Prawn Burger

Posted on 23rd December 2020
Chef Kai Ellmann creates a wonderful spin on the traditional beef burger with crispy prawns, sliced lettuce, and aioli. This dish has very few ingredients and comes together very nicely.
Makes 4, scale as needed.


4 each QBA Milk Buns
500 g Praws, peeled and uncooked
125 g White Wings Premium batter mix
160 g Iceberg lettuce, sliced
60 g Aioli (made with Praise whole egg mayonnaise)
1 each Crisco Liquid Gold


Prawn Burger Ingredients

Step 1:

The first step to making this burger is to heat the deep fryer to 180 degrees celsius using Crisco Liquid Gold. Then prepare the White Wings Premium Batter Mix as per instructions, reserving a small amount of the batter mix for dusting the prawns.

Step 2:

Lightly dust the prawns with batter mix, then place the prawns into the prepared batter mix and cover them.

Prepping the prawns with the batter

Step 3:

Gently drop the prawns into the deep fryer. Fry them until they’re crisp, golden and cooked. Drain the prawns on kitchen paper.

Frying the prawns

The prawns once cooked

Step 4:

Toast the milk buns and coat the bottom of the milk buns with a spoon of Aioli.

Step 5:

Layer the lettuce on top of the Aioli, then add three prawns per burger.

Layer the lettuce on top of the Aioli

Place three prawns per burger on top of the lettuce

Step 6:

Top the burgers with the milk bun crowns and secure them with a cocktail stick.

Top the burgers with crown

Want more?

If you loved Chef Kai’s Crispy Prawn Burger recipe, be sure to check out his Garlic Bread Tuna Melt recipe for an alternate lunch offering, or maybe try his Smoked Trout Labneh Tart.

Securing the burgers with a cocktail stick

Message from chef Kai Ellmann

Kai Ellmann

This recipe would also make great sliders, using the slider buns. Perfect for functions and cocktail parties.

See more ideas from Kai Ellmann

25th September 2020

Garlic Bread Tuna Melt

Creaminess from the mayonnaise, crunchiness from the onions and saltiness from the capers. This recipe combines perfectly with the garlic bread base to offer a unique way to utilise the product throughout your menu.
2nd September 2020

Shakshuka & Toasted Turkish Bread

Spice up your breakfast menu - literally. The Shakshuka offers a Mediterranean spin and rich flavour combinations that your customers will love.
3rd March 2020

Smoked trout labneh tart with fennel, apple and rocket

New and improved shared platters are hard to find. So, why not check out Chef Kai's golden, flavoursome smoked trout labneh tart. With the use of fresh produce, it's perfect for all time of year.

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Brisket is on an on trend cut of meat that's delicious and affordable. Add it to a pie to liven up your menu and get the best of both worlds - an on trend cut and an all time favourite comfort food for the cooler months.

Chicken Karaage Burger with Spicy Mayonnaise

18th May 2020
Chef Rory has revealed the steps to his delicious Karaage Chicken Burger recipe in great detail. Perfect as a dine in option or for takeaway, add it to your menu today.

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10th February 2020
Take your toasted sandwich to the next level with this smoked trout jaffle, using our famous Helga's Traditional White Loaf.

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