Name: Prawn burgers
Yield: 4
Ingredients: 1 kg green prawns, peeled, veins and tails removed, and finely chopped; 2 tbsp olive oil; 8 small sourdough rolls, halved; To serve: butter, softened; To serve: finely shredded iceberg lettuce; Preserved lemon mayonnaise; 1 egg yolk; 1 tbsp lemon juice; 1 tsp Dijon mustard; 300 ml olive oil; 1 tbsp finely chopped preserved lemon

Ingredients

1 kg green prawns, peeled, veins and tails removed, and finely chopped

2 tbsp olive oil

8 small sourdough rolls, halved

To serve: butter, softened

To serve: finely shredded iceberg lettuce

Preserved lemon mayonnaise

1 egg yolk

1 tbsp lemon juice

1 tsp Dijon mustard

300 ml olive oil

1 tbsp finely chopped preserved lemon

Method

Main

1.Season prawns to taste with sea salt and ground black pepper and form into 8 patties.

2.For mayonnaise, process egg yolk, juice and mustard in a food processor until pale and frothy, then add oil in a thin steady stream until combined. Add lemon, stir and season to taste.

3.Heat oil in a frying pan and cook patties over medium heat for 2 minutes each side or until just cooked. Spread rolls with butter, top with lettuce, patties, mayonnaise and serve.

Styling by Lynsey Fryers

Styling by Rodney Dunn

Ingredients

Method

Main

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