Ingredients
1/2 cup mayonnaise
1 Tbsp tomato sauce
2 tsp sriracha sauce
Juice of 11/2 limes
2 Tbsp pickled jalapeños, finely chopped
3/4 bunch chives, finely sliced
Sea-salt flakes and freshly ground black pepper, to season
10 small brioche buns Butter lettuce, sliced avocado and lime wedges, to serve
PRAWN AND FISH PATTIES
300g raw prawn meat (approx. 12 large prawns), very finely sliced
green onions, white part only, very finely sliced
20g ginger, finely grated
1 Tbsp light soy sauce
1 Tbsp white rice vinegar
450g flathead or ling fillets, bones and skin removed, diced
1/2 tsp sesame oil
2 tsp salt flakes
1 Tbsp caster sugar
2 free-range egg whites, plus 1 extra, whisked
100ml cream, chilled
1/4 cup white sesame seeds
1/4 cup vegetable oil
Method
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To make sauce, mix mayonnaise, tomato sauce, sriracha and lime juice together. Stir through jalapeños and chives. Season and refrigerate until needed.
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To make prawn and fish patties, combine sliced prawn meat, green onion, ginger, soy and rice vinegar in a non-metallic bowl. Cover. Refrigerate until needed.
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Add diced fish to a chilled food processor bowl. Pulse to a soft mince and add sesame oil, salt and sugar. Then add egg whites and blitz to combine well. Add chilled cream and puree to make a smooth mousse. Transfer mixture to a large bowl, then fold in marinated prawn mixture.
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Roll 1/4 cupfuls of mixture into balls. Dip each patty into whisked extra egg white, then coat in white sesame seeds and press to flatten. Refrigerate for 15 minutes to firm slightly.
When ready to cook, heat oil in a frying pan on medium heat. Cook patties in batches for about 3 minutes on each side or until cooked through.
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Top buns with sauce, lettuce, avocado, prawn patties, more sauce and bun tops. Serve with lime wedges.