Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.

Joining is free and easy.

You will soon need to register to keep streaming 3AW online. Register an account or skip for now to do it later.


Recipe: Bob Hart’s Perfect Prawn Burgers

Article image for Recipe: Bob Hart’s Perfect Prawn Burgers

We have discussed, in the past, the fact that Americans insist on calling blameless prawns ? even mighty king prawns ? shrimp. Which, in my view, is not only wrong, but is also disrespectful and downright rude. Despite which, it was in the US that I first encountered one of these burgers, for which I will be eternally grateful. And once you try one, or possibly four, so will you.


  •          1 ?thick slice white sandwich bread, torn into large pieces
  •          1 kg (headless weight) green king prawns (medium kings) – peeled, deveined, and patted dry
  •          1/4 ?cup Best Foods mayo
  •          4 ?spring onions, finely chopped
  •          2 ?tbs flat leaf parsley, finely chopped
  •          2 ?tsp lemon zest, grated
  •          Pinch cayenne pepper
  •          Sea salt and freshly ground pepper



?1. Pulse bread in food processor to make soft, coarse crumbs, about 10 pulses. Transfer to a bowl and set aside.?

2. Pulse prawns in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer to a second bowl.?

3. Combine mayonnaise, spring onions, parsley, lemon zest, cayenne, salt, and pepper in a bowl until well mixed, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently mix together.

?4. Scrape prawn mixture on to a work surface, divide into 4 equal portions, and loosely pack each into a 3cm (approx) thick patty. Cover and chill the patties for at least 30 minutes or up to 3 hours.?

5. Clean and oil your barbecue grill ? either a gas grill, a charcoal insert on a Weber kettle, or a cast iron grill on a kamado grill for best results. Heat to medium hot.

Lightly brush the patties with oil and place them on the grill. Turn them through 90 degrees after 3 minutes, and flip after another three. Cook for 3 minutes and turn through 90 degrees. The patties, should , at that point, be lightly browned and cooked through. Lift them off the grill, place on a warm platter and tent loosely with foil. Rest for at least 5 minutes, and then serve on lightly toasted brioche rolls which you have brushed with mayo before layering them first with lettuce, then the patty, a few slices of salt-and-lime-pickled onions and the herb mayo of your choice. I often add some thinly diced dill pickles or caper berries, but that’s your call. But just don’t call them shrimp burgers OK? They’re bloody prawns!