Brin Pirathapan’s Prawn Burger with Smashed Cucumber & Salmon Roe Salad & Asian Tartar Sauce
What you’ll need
- The Fish Society Prawn Burgers - 4
- The Fish Society Wild Salmon Roe - 2 tbsp
- Brioche burger buns - 4
- Cucumber
- Sesame seeds - 1 tbsp
- Chilli Oil - To Taste
- Black Vinegar - 1 tbsp
- Light Soy Sauce - 1 tbsp
- Salt
- Light Brown Sugar - 1 tbsp
- Garlic Cloves - 2
- Red chilli - 1-2
- Capers - 1 tbsp
- Cornichons - 6
- Parsley - 5g
- Coriander Leaves - 5g
- Dill - 5g
- Spring Onions - 2
- Lemon - 1
- Mayonnaise - 4 tbsp
Let's Cook!
Step 1
Make the Asian tartar sauce: Mix 4 tbsp mayonnaise and juice of 1 lemon. Add finely diced 2 spring onions, 5 g each of dill, coriander, and parsley, 6 diced cornichons, 1 tbsp capers, 1 diced red chilli, and 1 grated garlic clove. Season with a pinch of sea salt. Set aside.
Step 2
Prepare the smashed cucumber salad: In a bowl, combine 1 tbsp light brown sugar, 1 tbsp light soy sauce, 1 tbsp black vinegar, chilli oil to taste, 1 grated garlic clove, and 2 tbsp salmon roe. Mix well.
Step 3
Toast the sesame seeds: Heat 2 tbsp sesame seeds in a dry frying pan over medium-high heat until golden, stirring regularly. Add to the cucumber mixture.
Step 4
Add cucumber: Smash 1 cucumber, chop into small chunks, and stir into the salad. Set aside.
Step 5
Cook the burgers: Shallow/deep fry until golden and cooked through.
Step 6
Assemble the burgers: Toast buns. Spread tartar sauce on the bottom bun, add the burger, then 2 spoonfuls of the cucumber salad. Optional: top with extra salmon roe, then the top bun.
