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Mexican crispy prawn burgers

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

Love Mexican food? Try this for an easy Sunday lunch or weekday dinner. This recipe is part of our "Around-the-world prawn sandwich" series.

Mexican crispy prawn burgers

 1 avocado
 1 tbsp lime juice
 16 medium green Australian prawns
 Olive oil for brushing
 4 brioche buns, halved and toasted
 ½ cup sour cream
 Hot sauce and corn chips to serve
Pico de gallo
 ¾ cup olive oil
 3 green jalapeño, diced
 2 spring onion, white part finely chopped
 2 garlic cloves finely chopped
 1 tsp white wine vinegar
 ¼ tsp each ground coriander, ground cumin
 2 vine ripened tomatoes, seeds removed, diced
For pico de gallo:

Place jalapeño, spring onion, garlic, spices, oil vinegar and tomato in a bowl, season with salt and pepper and toss to combine.

Crispy prawn burgers:

Place avocado and lime juice in a bowl, season with salt and pepper and mash with a fork.


Heat char grill or BBQ over medium high heat.


Brush prawns with oil and chargrill 2-3 min each side or until cooked through.


Spread bottom half of buns with sour cream and avocado.


Top with prawns and spoon over pico de gallo. Sandwich with remaining bread tops and serve with hot sauce and corn chips.

Serves 4.