Prawn Burgers with Coconut and Peanut Dip

Appetizer, Snacks, Dips and Spreads
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Ingredients for 10 portions
  • For the prawn burgers
  • 300 g QimiQ Classic, unchilled
  • 1250 g Prawns, peeled
  • 50 ml Olive oil
  • 2 Lime(s), juice and finely grated zest
  • 30 g Cilantro, fresh
  • 150 g Red pepper(s), diced
  • Salt
  • Black pepper, freshly ground
  • 100 g Coconut flakes
  • Coconut flakes
  • For the coconut and peanut dip
  • 250 g QimiQ Classic, unchilled
  • 50 ml Olive oil
  • 120 ml Coconut milk
  • 2 Lime(s), juice and finely grated zest
  • 100 g Peanuts, roasted, finely chopped
  • 40 g Peanut butter
  • Salt
  • Black pepper, freshly grated
Method
1.
For the prawn burgers: cut the peeled prawns into small cubes.
2.
Whisk the unchilled QimiQ Classic smooth. Slowly add the oil and whisk until the mixture has emulsified.
3.

Add the prawns, lime juice, lime zest, coriander, sweet peppers, coconut flakes and spices and mix well.

4.
Form into burgers and coat in coconut flakes.
5.
Grill with indirect heat keeping the lid closed.
6.
For the dip: whisk the unchilled QimiQ Classic smooth. Slowly add the oil and whisk until the mixture has emulsified.
7.
Add the remaining ingredients and mix well. Season to taste with the salt and pepper. Serve with the prawn burgers.