Ingredients portion 4
Tiger prawns 600g
Panko breadcrumbs 100 g
Lettuce 50 g
Caesar sauce 90 ml
Vegetable oil 1 tablespoon
Tomatoes 1 piece
Hamburger bun 4 pieces
Salt to taste
Ground black pepper to taste
Cooking instructions 25 minutes
1 Chop half the prawns coarsely with a knife. Put the other half through the meat grinder, either with a medium or fine grinder. Mix the two minced meat together, knead and beat out.
2 Shape the cutlets with the cooking ring, roll them in the panko breadcrumbs and fry them in the oil for two and a half minutes on each side, turning them over to season with salt and pepper.
3 Chop the lettuce, mix with half the Caesar sauce and place on the bottom halves of the buns. Then place the cutlets, the diced tomato and the top halves of the buns, brush with the sauce.
Recipe tip For the Caesar sauce, whisk 40 grams of Dijon mustard with five egg yolks, then add 90 ml of cold olive oil in a thin stream while stirring. When the mixture is homogenous, add 35 grams of crushed anchovies, 35 ml of lemon juice or white wine vinegar and 20 grams of grated Parmesan.