Prawn and Tofu Sliders with Sesame Mayonnaise
Inspired by techniques from NYT Cooking.
These soft, umami-rich patties blend sweet prawns with silky tofu and pungent miso, coated in a delicate sesame mayo.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- chopping board
- sharp knife
- medium bowl
- small bowl
- whisk
- large non-stick frying pan
- fish slice
- large plate
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 951 kcal |
| Protein | 38.4 g |
| Carbohydrate | 51.6 g |
| of which sugars | 8.8 g |
| of which free sugars | 6.9 g |
| Fat | 66.4 g |
| of which saturates | 9.4 g |
| Fibre | 3.9 g |
| Salt | 3.88 g |
Protein per 100 kcal
4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Patties
- 450 g raw king prawns, peeled and deveined
- 115 g firm tofu, crumbled and pressed dry in kitchen paper
- 4 tbsp finely chopped spring onions (about 3)
- 3 garlic cloves, very finely chopped
- 2 tsp finely chopped fresh ginger
- 3 g fine sea salt or table salt about ½ tsp
Sesame mayonnaise
- 1 tbsp white miso
- 1 tbsp toasted sesame oil
- 225 g mayonnaise
Cooking
- 60 ml neutral oil (rapeseed or sunflower), divided
To serve
- 12 slider buns (about 6 cm), split
- 150 g green cabbage, finely shredded
- 60 g sliced pickles
- 1 tsp hot sauce (optional)
- 1
Paste. Chop a quarter of 450 g raw king prawns very finely to a coarse paste and put in a medium bowl; finely chop the rest and add with 115 g crumbled firm tofu pressed dry in kitchen paper, 4 tbsp finely chopped spring onions, 3 very finely chopped garlic cloves, 2 tsp finely chopped fresh ginger and ½ tsp salt.
- 2
Mayo. Mash 1 tbsp white miso, 1 tbsp toasted sesame oil and 2 tbsp mayonnaise until smooth in a small bowl, then whisk in the rest of 225 g mayonnaise; mix 4 tbsp of it into the prawn mixture, mashing well, and keep the rest for serving.
- 3
Shape. Press the mixture firmly into 12 patties about 6 cm across and 6 mm thick with damp hands.
- 4
Chill. Cook the patties straight away, or chill them for up to a few hours first.
- 5
Fry. Heat 2 tbsp neutral oil in a large non-stick frying pan over medium-low, cook 6 patties for 2-3 min per side until golden, opaque throughout and 63 °C in the centre; transfer to a large plate.
- 6
Repeat. Repeat with the remaining 2 tbsp oil and 6 patties.
- 7
Serve. Spread the remaining sesame mayonnaise on 12 split slider bun bottoms, add finely shredded cabbage, a prawn and tofu patty, sliced pickles, hot sauce if using, and the bun tops.
Storage
The patties can be shaped a few hours ahead and chilled; cook shortly before serving and eat immediately whilst warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
