Singapore shrimp burgers offer a sweet and spicy take on a summer classic

I miss my husband when he s out of town for work of curriculum but come dinner time I can t help but appreciate being able to cook whatever I want for dinner without worrying about whether he ll walk away from the table happy Translation Though I usually steer clear because he s highly allergic to shellfish decisively I can fill up on something I love shrimp Fried steamed cooked with garlic in a scampi or served over sushi rice as nigiri I could eat shrimp every day in one fashion or another and never get tired of it This easy recipe for fried shrimp patties served burger-like on a squishy bun satisfied my craving for the seafood Pulled from food creator Seema Pankhania s cookbook Craveable All I Want to Eat Ten Speed the dish is both easy to pull together if you hustle you can have dinner on the table in about minutes and packed with flavor It s based on a sweet and savory chile crab dish the social media star and Lucky Cat alum enjoyed in Singapore and then reimagined with shrimp to make it a little easier on the pocketbook I doubled the patty recipe to make four burgers I shared two with a colleague for his dinner and substituted one large jalape o pepper for the three long red chilies Even with double the number of patties there was more than enough sauce for all four servings with several leftovers for sandwiches Unless you slather it on like cream cheese on a bagel the recipe also makes more than enough mayo for four sandwiches Singapore Shrimp Burgers INGREDIENTS For shrimp patties ounces medium raw shrimp peeled and deveined tails removed green onions finely chopped egg white teaspoon white pepper tablespoons soy sauce teaspoon salt cup fine bread crumbs For sauce onion roughly chopped garlic cloves roughly chopped inch piece ginger grated long red chilies stemmed and chopped teaspoon chili powder teaspoon black peppercorns crushed cup ketchup tablespoon soy sauce Vegetable oil for frying To serve green onions sliced Juice of lime burger buns cup mayonnaise teaspoon toasted sesame oil clove garlic grated or minced Lettuce leaves for serving Very finely chop half the shrimp or blitz in a food processor and roughly chop the rest Put into a bowl with green onions egg white white pepper soy sauce salt and half of the breadcrumbs Divide the mixture in half and shape into patties They ll be sticky so press them into the remaining breadcrumbs to coat evenly Chill the patties on a plate in the fridge while you make the sauce Put onion garlic ginger and chilies into a bowl with a splash of water and use an immersion blender to blitz them into a smooth paste you also can finely chop them I used a food processor Heat a generous glug of oil in saucepan about tablespoons and saute the onion mixture for minutes Add chili powder black peppercorns ketchup soy sauce and tablespoons water Cook for minutes mix well and once combined turn off the heat Taste and season with salt Heat about inches of oil in a skillet and gently shallow-fry the shrimp patties for minutes or until golden on all sides Once they are cooked transfer to a paper towel-lined plate to absorb any excess oil then return the pan to the heat and toast the buns until golden I drained the leftover oil into a jar before adding the buns Combine green onions with a pinch of salt and lime juice Combine the mayo and sesame oil and add the garlic Stir to combine well Assemble burgers Spread the mayo generously on the bottom halves of the buns Add a scant leaves of lettuce the patties and then the spicy sauce and zesty green onions Finish with the top halves of the buns and enjoy Serves Craveable All I Want to Eat by Seema Pankhania