I published a cookbook. Hard to believe! For me, this little thing that I can now finally hold in my hands is a dream that has finally been fulfilled. It is a small cookbook, with simple recipes and a lot of love. Dream big! It will certainly not be my last cookbook. My next big dream is to photograph a beautiful Cook Coffee Table book. I am already imagining the future cookbook team.
In the near future there will always be a few excerpts from the cookbook on my blog and I will start this series today with a great recipe: shrimp burger with avocado wasabi cream. It may sound complicated, but it’s not. You mix different, finely chopped ingredients together, season them and then throw them onto the grill. In my opinion, burgers are a great dish to eat and prepare together.
The good thing about burgers, everyone can fill them as they wants and so all guests are always happy!
(For now there’s only a german version, but who knows what the future brings. Until then, stay tuned- new recipes from the book will bi published on my blog in english regularly.)
Prawns Burger with Avocado Wasabi Cream
- For the cream:
- 1 avocado
- 1 organic lemon
- 2 tbsp mayonnaise
- 1-2 tsp Wasabi paste
- salt and pepper
Burger and toppings:
- 4 burger rolls
- 1 handful red cabbage
- 1 tsp olive oil
- 2 tbsp peanuts unsalted
- 2 stems coriander
Finely chop the prawns. Peel and chop the ginger. Clean, wash and chop the spring onion. Wash the coriander, shake dry and chop. Grate the white bread.
Mix the prepared ingredients well in a bowl with the soy sauce and the sesame oil.
For the burger sauce cut the avocado in half and remove the seeds. Remove the flesh from the skin with a spoon and place in a blender. Wash the lemon, dry with kitchen paper and finely grate the peel. Cut the lemon in half and press out 1 half.
Put the lemon grater, juice, mayonnaise and wasabi paste into the mixer and puree everything. Season with salt and pepper.
Make 4 patties from the shrimp mixture, the diameter of which is slightly larger than that of the burger rolls.
Set the Teppanyaki grill to medium heat and grill the patties on both sides for 5 minutes each.
Cut the burger buns open and score them on the inside.
Clean, wash and grate the red cabbage. Mix in a bowl with olive oil and salt. Chop the peanuts. Wash the coriander, shake dry and pluck the leaves.
Coat the undersides of each burger roll with avocado cream and cover with 1 shrimp patty and red cabbage. Place peanuts and coriander leaves on top and cover with the tops of the rolls.
This post is also available in English!