Wednesday, 15 January 2014

Pacific Prawn Burgers with Plantain Chips

Burger night is always a good night! This meal is always so popular here, and tonight I decided to make it a little more fresh, light and summery by making a prawn pattie with pacific flavours, and serving it with plantain chips.

I had been searching high and low for plantains, checking out what felt like every little fruit and vege shop in Auckland and then I finely find them and guess where they are?….Countdown! Yup, these fantastic nutrient rich carb alternatives taste like savoury bananas and can be used in a whole bunch of different ways. 

For the burgers, I made a standard gluten-free option using gluten-free buns, and a grain-free version using the plantain chips as the base and topping it with sliced avocado. I got the idea for the prawn patties from OMGPaleo, and as santa got me a gorgeous Samoan recipe book for christmas I have been inspired by making food with a pacific flavor. The burgers were also topped with fried onions that I simply panfried and finished with a dash of coconut milk to tie in with the pacific theme. The burgers were served with a pacific coleslaw which you could put inside the burger, but I decided that it would make it too hard to eat, so just served it on the side!

 Gluten-free Prawn Burgers with Pacific Coleslaw and plantain chips

Grain-free Prawn Burgers with Pacific Coleslaw on Plantain Chips

Pacific Prawn Burgers with Plantain Chips

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

500g raw prawn meat (shells and tails removed)
1 onion, roughly chopped
1 clove garlic, roughly chopped
1/2 a red chill, roughly chopped
1cm cube of fresh ginger, grated
juice of half a lime
2 tbsp coconut milk
1 egg, lightly beaten
1/2 cup coconut flour
salt and pepper (about 1/2 tsp of each)
2 tbsp coconut oil

1/2 avocado, sliced
1 tomato, sliced

1 onion, cut in half then thinly sliced
1 tbsp coconut oil
2 tbsp coconut milk
salt and pepper

2 plantain, cut into diagonal slices about 1/2 cm thick
1 tsbp coconut oil, melted
1/2 tsp salt
1/2 tsp pepper

4 large gluten-free burger buns (optional)

To make the coleslaw, I used leftovers from the Vietnamese Coleslaw from last night, and added an extra squeeze of lime juice and 1/4 cup shredded coconut. If you don't have any leftover coleslaw, simply use the ingredients from the Vietnamese recipe and omit the dressing, but dress this one with a dressing made up of 1 tbsp coconut milk, juice of half a lemon or lime, half a red chill, finely diced, a pinch of salt and a couple of cracks of pepper - yum!

1. In a food processor or blender, place the prawn meat and blend until minced. It is totally fine to have chunks in it as this gives it better texture. Place the prawn mince in a bowl. 
2. Place the onion, garlic, ginger, chill and lime juice in the blender and puree. Again, don't worry if there are chunks in it. Put the onion puree in with the prawn mince. Mix well to combine. Add the beaten egg and coconut milk. Mix well. Add the coconut flour and season with salt and pepper. Mix well to fully combine the ingredients and leave int he fridge to rest for at least ten minutes. 
3. Preheat oven to 160C. Combine the plantain chips with the oil, salt and pepper. Place the plantain chips in a single layer on a baking tray lined with baking paper. Bake for around 10-15 minutes until golden, then turn them and cook for about the same time again. 
4. In a small frying pan, heat 1 tbsp coconut oil over a medium-low heat then add the thinly sliced onions. Cook for about 10 minutes until the onions start to caramelize. Make sure you check them regularly and stir often to ensure they do not stick to the pan and burn. When the onions are caramelized, stir in the 2 tbsp of coconut milk. Remove from the heat.
5. Heat 1 tbsp coconut oil in a large frying pan over medium heat. Take a handful of the prawn mixture and form it into a thick pattie. Place in the pan and repeat. Don't overcrowd the pan - you will probably need to cook them in 2 batches. Cook on one side until bottom is golden brown (a couple of minutes), then flip and cook for another couple of minutes on the other side (if you are not sure if it is cooked, sacrifice one that you can cut in half to check). Remove the first batch and place on a plate while you cook the second batch. The mixture will 4-6 patties depending on what size you make them. If you are using buns for your burgers, while the patties are cooking you can grill the buns in the oven on high heat for a couple of minutes to toast them.
6. Plate the burgers. 
- If you are using buns, place the bottom half of the bun down on the plate, smash some avocado on it, place the pattie on top, then 2 slices of tomato, some of the fried onions, then top with the other half of the bun (I spread a little mayo on the bun for added flavor). Serve with coleslaw and plantain chips on the side. 
- If you are choosing the grain free option with no buns, place a layer of plantain chips on the plate (I used 6 chips, but use as many as you prefer), then top with the pattie, the sliced tomato, the onion and then top with sliced avocado. Serve with coleslaw on the side.