Prawn + Coriander Sliders with Pickled Red Onion & Chilli Mayo

Makes 12

Prawn + coriander fritters
300g raw prawns, thawed + tails removed
1 egg
1 tbsp chilli oil or sesame oil
1 tbsp oyster sauce
1 garlic clove, crushed
1 spring onion
3 tbsp coriander, finely chopped
¼ cup cooking oil, for frying

Pickled red onion
½ small red onion
¼ cup rice vinegar
½ tsp sugar

Chilli mayo
⅓ cup mayonnaise
3 tbsp sriracha
1 tbsp gluten-free soy sauce
2 tsp rice vinegar

To serve

2 x 6-packs @venerdi_bread Sliders (gluten-free)
Fresh coriander leaves

Pat the prawns dry with paper towels, then roughly chop into small pieces. You want them small enough to stick together, but with a little texture. Finely slice the spring onion, keeping the green ends aside for garnish.

Add the prawns, egg, chilli oil, oyster sauce, garlic, coriander and the white/light part of the spring onion to a bowl. Mix well to combine.

For the pickled onion, finely slice the red onion and place in a small bowl with the rice vinegar and sugar. Toss to combine and set aside while you prepare the rest.

For the chilli mayo, mix the mayonnaise, sriracha, soy sauce and rice vinegar together in a small bowl.

Preheat the oven to 180°C and warm the slider buns for 5 minutes.

Heat the cooking oil in a wok or medium frying pan over medium heat. Once hot, add about 1 tbsp of the prawn mixture per fritter, gently flattening into an even round. Don’t overcrowd the pan — cook in 2–3 batches if needed. Cook for 1–2 minutes on each side, until golden and the prawns are cooked through. Transfer to a paper towel-lined plate.

To assemble, spread chilli mayo over both cut sides of each warm slider bun, then layer with a prawn fritter, pickled red onion and fresh coriander. Finish with the reserved spring onion, pop the lids on.