2 spring onions, finely sliced
1⁄2 bunch of coriander, leaves
240g raw king prawns
olive oil, for drizzling
100g mayonnaise shop-bought
zest of 1 lime and juice of 1⁄2 lime
2 brioche buns
1 red chilli, deseeded and sliced
Mix the spring onions with the coriander. Add the raw king prawns to the herb mix and transfer to a chopping board.
Roughly chop the prawns with the herb mix until you get a fine mince-like paste. Season with salt, cover and chill in the fridge for at least 30 minutes.
Divide the chilled mixture into two equal parts. Cover your hands in olive oil and shape two burger patties.
Heat a glug of oil in a large non-stick pan over a medium-high heat. Add the burgers and cook for 2–3 minutes each side, until golden but still slightly pink.
In a small bowl, mix the mayonnaise with the lime zest and juice. Add a pinch of salt and mix.
Remove the patties from heat. Slice the buns in half and toast until golden.
Cover both sides of the brioche buns with a healthy dollop of the mayo. Place the burgers inside with a handful of rocket and the chilli, and enjoy.