Ingredients
- 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
Method
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.
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.
Explore Goodman Fielder’s premium selection of oils to find the best oil for deep frying.
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.
Step 6:
Top the burgers with the milk bun crowns and secure them with a cocktail stick.
If burger buns are too basic, you can always use artisan bread to add a unique twist to your burgers.
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.
