Shrimp burger with wasabi mayonnaise, pak choi & homemade fries
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Shrimp burger patties
SERVINGS
6 patties
PREP TIME
20 MIN.
INGREDIENTS
- 500 g defrosted raw prawns, ready to cook
- 2 spring onions
- 1 garlic clove
- 2 cm ginger
- 1 bunch cilantro
- 2 tbsp soy sauce
- Salt, pepper
- 100 g breadcrumbs
- Vegetable oil for frying
Preparation
- Rinse the defrosted prawns in cold water and drain well. Clean the spring onions, wash and cut into rings. Peel and chop the garlic and ginger. Wash the cilantro, shake dry, roughly chop half of the cilantro and set aside.
- Put prawns in a blender together with spring onions, remaining cilantro, ginger, garlic and soy sauce and finely chop. Season the shrimp mixture with salt and pepper. Mix in breadcrumbs until a malleable mixture is formed. Shape into 6 flat burger patties.
- Then brush the STAUB Stackable (Grill) Pan with a little oil, heat it and fry the prawn patties over medium heat for approx. 3-4 minutes on each side until cooked. Keep warm until the burgers are ready.
Tip
If the mixture is still too moist, mix in some more breadcrumbs. If you don't like cilantro, you can replace it with flat leaf parsley or chives.
Wasabi mayonnaise
SERVINGS
6 servings
PREP TIME
approx. 10 MIN.
Ingredients
- 250 g mayonnaise
- 3 tbsp natural yoghurt
- 2 tbsp lime juice
- 2 tsp green wasabi paste
- 1 tbsp sesame oil
- Salt, pepper
Preparation
- For the wasabi mayonnaise, mix all the ingredients together and season vigorously with salt and pepper.
Tip
Use for finishing the burger or as a dip for homemade fries.
Fried pak choi
SERVINGS
6 servings
Ingredients
- 3 (baby) pak choi
- 2 tbsp lime juice
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 untreated lemon
Preparation
- Remove the stalk from the pak choi without letting it fall apart. Wash the pak choi, shake dry and halve (or quarter) lengthwise. If necessary cut out the inner stalk like a wedge at the stem end. Mix lime juice, chili sauce, and soy sauce. Cut lemon in half.
- Heat the sesame oil in the STAUB Stackable Braiser and fry the pak choi and the lemon in it on the cut surface. Add the sauce to the vegetables, cover and continue cooking for approx. 2-3 more minutes.
- Keep warm until the burgers are ready and use as topping.
Tip
Pak Choi, also known as bok choy, Chinese chard or Chinese mustard, is part of the Asian cuisine. It is available in well-stocked supermarkets in the vegetable section or at the Asian shop.
Shrimp burger
SERVINGS
6 servings
PREP TIME
approx. 30 MIN.
Ingredients
- 1 red onion
- 2 tomatoes
- 12 romaine lettuce leaves
- 6 burger buns
- 12 slices of fresh pineapple
- Wasabi mayonnaise (see above)
- Shrimp patties (see above)
- Pak choi (see above)
- Coriander (see above)
Preparation
- Peel the onion and cut into rings. Wash the tomatoes, remove the blossom ends and cut into slices. Wash the romaine lettuce and pat dry.
- For the burgers, cut the buns open and toast briefly on the cut surfaces in the STAUB stackable (grill) pan. Then remove. Place the pineapple slices in the hot pan and allow to colour on both sides.
- Spread a little wasabi mayonnaise on the top and bottom halves of the buns, then place two lettuce leaves, a prawn patty, tomato slices and two pineapple slices and pak choi on the bottom halves. Cover with onion rings and sprinkle with the chopped coriander. Cover with the tops and enjoy immediately.
- Serve with homemade chips and the remaining wasabi mayonnaise.
Homemade chips
SERVINGS
4-6 servings
PREP TIME
approx. 45 MIN.
Ingredients
- 1 kg mainly waxy potatoes (medium size)
- 1 tsp sea salt
- 1 msp. ground black pepper
- 1 pinch chilli powder
- 1 tsp paprika powder
- Neutral oil for frying
Preparation
- Wash the potatoes thoroughly and dry well. Then cut lengthways into approx. 1 cm thick slices and then into 1 cm wide strips. Mix the spices well.
- Heat the oil in the STAUB Stackable Cocotte pan to approx. 180 °C for deep-frying. Pre-fry the potato strips in batches for approx. 3 minutes. Remove and drain on kitchen paper.
- Fry the pre-fried potato strips again in batches for approx. 4-5 minutes until the desired browning and crispiness is achieved. Remove, drain well on kitchen paper and season the chips with the spice mix.
Tip
You can tell whether the oil has reached the right temperature for frying when you hold a wooden skewer or wooden spoon in the oil and small bubbles form.
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