Isaac Carew's herby prawn burger with lime mayo - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Isaac Carew’ s herby prawn burger with lime mayo By You Magazine - March 3, 2019 Did I mention that I love burgers? These make a great alternative to the classics. You simply mince the raw prawns by hand, then add the herbs. You’ve got loads of flavours in there, plus the richness of the prawns – then the lime comes through and smacks you in the face: think Mexico meets Japan meets a good old American-style burger. Susan Bell SERVES 2 2 spring onions, finely sliced ½ bunch of coriander, leaves chopped 240g raw king prawns, peeled sea salt olive oil 100g mayonnaise (shop-bought or see the book) zest of 1 lime and juice of ½ lime 2 brioche buns 100g rocket 1 red chilli, deseeded and sliced 1. Mix the spring onions with the coriander. Add the raw king prawns to the herb mix and transfer to a chopping board. 2. Roughly chop the prawns with the herb mix until you get a fine mince-like paste. Season with salt, cover and chill in the fridge for at least 30 minutes. 3. Divide the chilled mixture into two equal parts. Cover your hands in olive oil and shape two burger patties. 4. Heat a glug of oil in a large nonstick pan over a medium to high heat. Add the burgers and cook for 2-3 minutes each side, until golden but slightly pink. 5 In a small bowl, mix the mayonnaise with the lime zest and juice. Add a pinch of salt and mix. 6. Remove the patties from the heat. Slice the brioche buns in half and toast until golden. 7. Cover both sides of the brioche buns with a healthy dollop of the mayo. Sandwich the burgers in the buns topped with a handful of rocket and the chilli. TIP Leave any leftover mayo covered in the fridge. It will last about a week and it’s always handy to have a bit extra in the house! MORE ISAAC FOR LESS The Dirty Dishes by Isaac Carew will be published by Bluebird on 7 March, price £20. To order a copy for £16 (a discount of 20 per cent) until 17 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved