From the Kitchen: Shrimp Sliders with Sweet Potato Fries

There is no itch like a burger itch. And it was so serious that I decided to make my own! Here is my take on a classic American style seafood delight, the southern shrimp sliders.

Shrimp sliders with sweet potato fries. 

Shrimp patties:

330gm prawns

50 gm mayonnaise 

40 gm breadcrumbs

2 tsp paprika

2 tsp black pepper

veggies of your choice

3 dinner rolls 

Sweet potato fries:

one whole sweet potato, washed

Salt, pepper and paprika

Steps: 

The beginning of it all. 

1. Shell and remove the veins of the prawns. Do note that alot of the weight of the prawns are from its shell and got in the end 166 gm worth of meat. 

2. Once all the prawns have been shelled, put the prawns in a food processor to mince it slightly. You do not want a smooth paste, as it will cause the prawns to loose its bouncy texture. 

Looks like nothing, but trust me it will work. 

3. Add in all your spices, bread crumbs and mayo into your prawn mince. Mix thoroughly and then divide them into even sized patties. I was able to get three patties. 

Before the heat comes in. 

4. Place them onto a flour dusted pan or plate and let it chill in the fridge for a few hours. 

Pro tip: This will allow all the ingredients to set and not break during the cooking process.  Dusting makes them easier to handle and the insides would not dry out that easily. 

Look at that colour! And no, this was not Photoshop-ed. 

5. Once a few hours have passed, heat up a pan and cook the slider patties under medium heat for about 3-4. 

Toasty

6. Soon after, toast your dinner rolls with some butter and onto the pan you cooked your patties with. The rolls will then be infused with that seafood sweetness and will have abit of a toasty edge to it. 

7. For the sweet potato fries, slice the sweet potato and get even finger sized slices. Coat evenly with oil (I used olive oil here) and season with salt, pepper and paprika. Place your sweet potato fingers on a preheated and well oiled pan and leave it in the oven for 40 minutes at 220c. 

The end product!

8. Assemble your sliders and sandwich in your favourite veggies and you are done! 

Pro tip: If you are unable to get breadcrumbs, you can do what I did. I took a dinner roll and blended it down in a food processor. To my amazing luck, I got exactly 40 gm of crumbs!

Lucky!

Once again, a simple recipe that yields great results. However, attention needs to be given to the details.  I strongly recommend that you use a weighing scale to make sure that the patties weigh evenly. This will allow for an even cooking time, and also allows your portions to be even too. Also, go wild with the veggies of your choice. I feel that lettuce is abit boring so I opted for rocket, as it has alot of flavour and crunch. With regard to the mayo, I used Japanese Kewpie but any good brand like Hellman's will do just fine. 

Nothing like a weekend afternoon, with some burgers and wrestling. 

Happy cooking!