Ingredients

900g roasting potatoes, skin on and scrubbed clean, cut into 1cm thick chips

2 tbsp olive oil

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp urucum seeds

1 tsp fenugreek seeds

1 small cinnamon stick (2g)

1½ tsp sumac

½ tsp garlic powder

½ tsp paprika

300g peeled raw king prawns

60g mango chutney

50g pancetta cubes or lardons

10g spice blend (from above spices)

1 tsp toasted sesame oil

1 tbsp neutral oil, plus extra for shaping and for the spatula

2 brioche burger buns, halved

20g picked coriander

1 red chilli, finely chopped

½ white onion, halved and thinly sliced

1 lime, half juiced, half cut into wedges

40g mayo

40g mango chutney

Instructions

Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Line a large, flat baking tray with parchment paper. Toss the potato chips with olive oil and 1 tsp fine sea salt, then spread them out evenly on the tray.

Step 2: Roast the potatoes in the middle of the oven for 25 minutes. Stir them, then continue roasting for another 5–10 minutes until they are golden brown and crisp.

Step 3: While the potatoes roast, make the spice blend. Toast coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and cinnamon stick in a medium pan over medium heat for 2–3 minutes until fragrant. Grind coarsely, then stir in sumac, garlic powder, and paprika.

Step 4: Add the prawns, mango chutney, pancetta cubes, spice blend, toasted sesame oil, neutral oil, and ½ tsp fine salt to a food processor. Pulse until you get a thick, sticky, and slightly textured paste.

Step 5: With oiled hands, divide the prawn mixture into four equal portions (about 100g each). Set aside.

Step 6: Heat a large non-stick frying pan on medium-high heat. Toast the burger buns until golden brown, then place them in the oven to keep warm.

Step 7: Pour 1 tbsp neutral oil into the pan and increase the heat to high. Oil your spatula to prevent sticking. Place two mounds of the prawn mixture in the pan at a time, then press down with the spatula to form thin patties about 10cm wide.

Step 8: Fry the patties for 2 minutes on one side, then flip and cook for 3 more minutes until fully cooked, crisp, and browned. Transfer the cooked patties to a warm oven while frying the remaining two.

Step 9: Mix the coriander, chopped chilli, and sliced onion with the juice of half a lime.

Step 10: Spread mayonnaise and mango chutney over the bottom halves of the buns. Place two patties on each bun, top with the coriander, chilli, and onion mixture. Finish with the top bun halves and serve with lime wedges and the roasted chips.

Tips & Variations

For a smoky flavor, try adding a pinch of smoked paprika to the prawn mixture.

If urucum seeds are unavailable, substitute with a pinch of mild chili powder or paprika for color and mild heat.

Use fresh lime juice generously to brighten the burger and balance the spices.

Swap pancetta with cooked bacon for a slightly different texture and flavor.

To make the patties easier to handle, chill them in the fridge for 10 minutes before cooking.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen peeled raw prawns. Make sure to fully thaw and drain them before processing to avoid excess moisture that can affect the patty texture.

How spicy are these prawn smash burgers?

The burgers have a gentle heat from the chilli and spices but are not overly spicy. You can adjust the amount of chilli to suit your preference or omit it for a milder flavor.