How to Make Crispy Shrimp Burgers with Wasabi Mayo

Method

1. Peel 1 onion and dice it, chop 1 pickled cucumber, rinse 1 tomato and slice it thinly, and rinse 200g lettuce and drain it.
2. Peel 1kg fresh shrimp, remove the veins, rinse them and split the batch in half, mincing one half and cutting the other into small pieces.
3. Put the shrimp in a large bowl with 6 tablespoons potato starch, half the diced onion, 1/3 tablespoon salt, 1/2 teaspoon ground black pepper and 2 tablespoons water, and mix into an even paste.
4. Set out 3 bowls holding 4 beaten chicken eggs, 200g all purpose flour and 200g breadcrumbs. Roll the shrimp mixture into balls and coat them in turn with flour, egg and breadcrumbs.
5. Heat 350ml cooking oil and fry the patties until golden on both sides, then drain them on a paper lined plate.
6. In a fresh pan, melt 5g unsalted butter. Split 10 burger buns horizontally, lay the cut faces in the pan and toast them over low heat until lightly colored.
7. Mix the sauce: combine the remaining onion, the pickled cucumber, 2 tablespoons Lean Mayo, 1 tablespoon ketchup, 1/3 tablespoon lime juice, 1 teaspoon wasabi, 1/2 tablespoon kOBE Monk Fruit Blend and a little ground black pepper in a bowl and stir.
8. Spread sauce on the bottom half of each bun, add 1 slice of cheddar cheese, 1 slice of tomato and a shrimp patty, add a little more sauce and some lettuce, then close the bun.

Tips

• Potato starch can be swapped for cornstarch, which binds just as well.
• Chilling the shrimp mixture for 15 minutes before shaping gives firmer patties that hold together in the oil.
• Pickled cucumber comes ready in jars at the supermarket, and pickled gherkins work too.
• Use tube wasabi from the Japanese counter, and scale it back for younger eaters.
• Lean Mayo is gently rich, so add the wasabi and ketchup slowly to keep the shrimp flavor in front.
• kOBE Monk Fruit Blend dissolves slowly, so stir the sauce again after 5 minutes.