Main ingredients 🥩
shrimponionmayonnaisewasabihamburger bunsstarch
Oh Se-deuk's Homemade Wasabi Shrimp Burger
A premium homemade shrimp burger featuring a roughly chopped shrimp patty that's fried until crispy, paired with a tangy wasabi onion mayo sauce.
🙋 Recommended for
- ⭐ Those who want a much more springy and premium taste than fast-food shrimp burgers.
- ⭐ Those who enjoy the spicy, clean taste of wasabi mayo sauce.
- ⭐ Those looking for a special weekend treat or a home party menu for entertaining guests.
Ingredients needed 🛒2 servings
- 300g shrimp
- 30g onion
- 4 tbsp mayonnaise
- 1 tbsp sugar
- 1 tsp fresh wasabi
- 2 hamburger buns
- 1 tbsp starch powder
- a pinch of salt
- a pinch of pepper
- enough oil for frying
Recipe 🍳
- Finely chop the onion for the sauce and remove any excess moisture.
- In a bowl, combine mayonnaise, chopped onion, sugar, fresh wasabi, and pepper, and mix well to make a sweet and spicy wasabi mayo sauce.
- Wash the shrimp thoroughly, pat dry completely, then press and crush them with the back of a knife, and roughly chop with the blade to preserve texture.
- Add salt, pepper, and starch powder to the chopped shrimp, and knead until it becomes sticky. Shape into round, flat patties.
- Fry the shrimp patties in oil at about 140-150°C until golden brown. Double-frying is recommended to ensure even cooking throughout.
- Split the hamburger buns in half and lightly toast the cut sides in a dry pan.
- Spread a generous amount of sauce on the inside of the toasted buns, place the fried shrimp patty on top, and cover with the other half to finish.
- Mix chopped onion, mayonnaise, sugar, and wasabi to make the sauce.
- Crush the shrimp with the back of a knife and chop, then knead with salt, pepper, and starch into patties, and fry until golden.
- Spread sauce on toasted buns, add the patty, and assemble to finish.
Cooking tips 💡
- If you grind the shrimp in a blender, the signature springy texture of a homemade patty will be lost, so be sure to chop it roughly with a knife.
- To prevent the buns from getting soggy due to moisture from the sauce or ingredients, it's best to toast the cut sides until crispy in a pan.
- If the oil temperature is too high, the outside will burn while the inside remains raw, so fry over medium-low heat where bubbles rise steadily for gentle cooking.
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