FEATURE RECIPE
Prawn burgers

Prawn burgers

Serves 4



1 kg   green prawns, peeled, veins and tails removed, and finely chopped
2 tbsp   olive oil
8   small sourdough rolls, halved
To serve:   butter, softened
To serve:   finely shredded iceberg lettuce
Preserved lemon mayonnaise
1   egg yolk
1 tbsp   lemon juice
1 tsp   Dijon mustard
300 ml   olive oil
1 tbsp   finely chopped preserved lemon


1 Season prawns to taste with sea salt and ground black pepper and form into 8 patties.
2 For mayonnaise, process egg yolk, juice and mustard in a food processor until pale and frothy, then add oil in a thin steady stream until combined. Add lemon, stir and season to taste.
3 Heat oil in a frying pan and cook patties over medium heat for 2 minutes each side or until just cooked. Spread rolls with butter, top with lettuce, patties, mayonnaise and serve.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Lynsey Fryers


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