Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.
|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|
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.
Lightly dust the prawns with batter mix, then place the prawns into the prepared batter mix and cover them.
Gently drop the prawns into the deep fryer. Fry them until they’re crisp, golden and cooked. Drain the prawns on kitchen paper.
Toast the milk buns and coat the bottom of the milk buns with a spoon of Aioli.
Layer the lettuce on top of the Aioli, then add three prawns per burger.
Top the burgers with the milk bun crowns and secure them with a cocktail stick.