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Prawn Burgers with Avocado Wasabi Cream


Prawn Patties:

  • 500 g prawns ready to cook
  • 1 cm piece ginger
  • 1 spring onion
  • 4 twigs coriander
  • 80 g old white bread
  • 2 El Sojasauce
  • 1 TL Sesamöl

Avocado-Wasabi 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
  • salt
  • 2 tbsp peanuts unsalted
  • 2 stems coriander


  1. 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.
  2. Mix the prepared ingredients well in a bowl add the soy sauce and the sesame oil.

  3. For the burger sauce cut avocado in half and remove seed. Remove the flesh from the skin with a spoon and place in a blender. Wash the lemon, dry with kitchen towel and finely grate the zest. Cut the lemon in half and press out 1 half.

  4. Put the lemon zest, juice, mayonnaise and wasabi paste into the mixer and puree everything. Season with salt and pepper.

  5. Prepare 4 patties from the shrimp mixture, make them a little bigger than the size of the burger bread.

  6. Set a Teppanyaki grill to medium heat and grill the patties on both sides for about 5 minutes.

  7. Cut the burger buns open and grill them on the insides.

  8. Clean, wash and grate the red cabbage. Marinate with olive oil and salt. Chop the peanuts. Wash the coriander, shake dry and pluck the leaves.

  9. Coat the base of each burger with avocado cream and cover with 1 shrimp patty and red cabbage. Spread peanuts and coriander leaves on top and cover with the top of the bread.