Prawn Burger with Chive Aioli and Sweet Potato Ribbons
A delicious and light seafood burger. Olive oil and grapefruit is a perfect match for the sweet prawn meat.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 10 mins
1 tsp (5 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
1 C (250 ml) Willowcreek Directors’ Reserve Extra Virgin Olive Oil
2 tsp (10 ml) cold water
2 Tbsp (30 ml) chives, chopped
1 tsp (5 ml) garlic, finely chopped
zest from 1 grapefruit
2 Tbsp (30 ml) grapefruit juice
½ tsp (2.5 ml) sugar
salt and pepper
Sweet Potato Ribbons
roughly half of a large sweet potato, peeled (cut along the length)
4 tsp (20 ml) cake flour, seasoned
1 C (250 ml / 50 g) white bread, chopped
2 (50 g) spring onions
2 tsp (10 ml) garlic, finely chopped
2 tsp (10 ml) ginger, finely grated
2 tsp (10 ml) roasted masala powder
2 tsp (10 ml) lemon zest
½ tsp (2.5 ml) salt
pinch ground pepper
Willowcreek Directors’ Reserve Extra Virgin Olive Oil, for frying
4 sesame seed rolls
1 large avocado, sliced
1 mini cucumber, spiralized or sliced
4 small radishes, thinly sliced
Blend the egg yolk, vinegar and mustard together in a food processor. Keep the motor running while slowly adding in the Willowcreek Directors’ Reserve Extra Virgin Olive Oil in a slow steady stream. The mixture will thicken.
Blend in the water (the water will give your aioli a whiter colour), chives, garlic, zest, juice and sugar until smooth. Season to taste. Cover and refrigerate until needed.
Sweet Potato Ribbons
Heat the Willowcreek Directors’ Reserve Extra Virgin Olive Oil for deep-frying to 180 °C. Using a vegetable peeler, peel the sweet potato into ribbons. Toss the ribbons in the seasoned flour and shake off the excess.
Fry for 15-20 seconds until golden and crisp. Keep an eye on them as they brown really quickly. They are ready once they start to brown around the edges. Use a slotted spoon to remove from the oil and drain on kitchen paper.
Place everything in a food processor and blend until coarsely ground. Form into 4 patties (Tip: wet your hands before forming the patties. This will prevent the prawn meat from sticking to your hands.)
Heat the Willowcreek Extra Virgin Olive Oil for frying in a pan over medium heat. Fry the patties for 2-3 minutes on each side until cooked through. Drain on kitchen paper.
Place some aioli on to the buns. Add watercress, avocado, cucumber and then the patties, top with more aioli, sliced radishes and the sweet potato ribbons. Finish it off with the top halves of the rolls.
TIP: The aioli recipe makes more than what is needed for the burgers. Cover and store the rest in the fridge for up to 3 days. Use it on sandwiches, as a dip or drizzle it over salads.