Tiger shrimp burger with brioche and aioli sauce
6 servings
90 minutes
Recipe taken from the book "Geography to Taste. Latvia" by Nika Ganich
1
For the patties, lightly blend all ingredients (30 shrimp, 1 small onion, 2 tsp soy sauce, 4 sprigs of cilantro, half a chili pepper) in a blender to leave some chunks.
- Tiger prawns: 30 pieces
- Onion: 1 head
- Soy sauce: 2 teaspoons
- Coriander: 4 sprigs
- Chili pepper: 0.5 piece
2
Preheat the oven to 180 degrees and place a bowl of water at the bottom. Spread the minced meat on parchment paper and shape into patties. After the water boils, place the tray with patties in the oven for 7-10 minutes. Then remove the patties from the oven, cool them down, and fry in a heated pan for 1 minute on each side.
3
For brioche, mix dry yeast and sugar in warm milk and let it sit for 3-5 minutes. In a separate bowl, mix room temperature butter and flour, add the dissolved yeast, salt, and egg, and knead the dough. Cover and place in a warm spot for 1 hour.
- Milk: 80 ml
- Dry yeast: 6 g
- Sugar: 6 g
- Butter: 50 g
- Wheat flour: 180 g
- Chicken egg: 1 piece
4
Divide the dough into four parts, shape into burger buns, place on parchment paper, and let sit for 40 minutes.
5
Bake at 180 degrees for 15-20 minutes until done. Cool.
6
For the aioli sauce, blend all ingredients (1 egg yolk, 1 tsp capers, 1 clove garlic, half a small chili pepper, 1 tsp Dijon mustard, 200 ml refined olive oil, salt, black pepper) except for the olive oil until creamy.
- Egg yolk: 1 piece
- Capers: 1 teaspoon
- Garlic: 1 clove
- Chili pepper: 0.5 piece
- Dijon mustard: 1 teaspoon
- Refined olive oil: 200 ml
- Salt: to taste
- Ground black pepper: to taste
7
Then, at the lowest speed of the blender, slowly mix in 200 ml of olive oil. Add the juice of half a lemon, 5 drops of Worcestershire sauce, and 3 drops of Tabasco sauce. If the sauce is too thick, dilute it with water to a consistency of thick sour cream.
- Refined olive oil: 200 ml
8
Cut the brioche in half and place it cut side down on a dry hot skillet for 1 minute to make it crispy. Spread 1 teaspoon of aioli sauce on both cut sides of the bun. On the bottom half, layer lettuce, avocado, and 1-2 slices of tomato, then cover with the top half of the bun. It can be garnished with fried shrimp.
- Tomatoes: 1 piece
- Avocado: 1 piece
- Pak Choi Salad: 1 piece