Tiger Shrimp Burger with Brioche and Aioli Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
21
🍽️ Servings
6
Description
Recipe taken from the book "Taste Geography. Latvia" by John Smith
Ingredients
- Tomatoes - 1 piece
- Avocado - 1 piece
- Baby Bok Choy - 1 piece
- Tiger shrimp in brine - 30 pieces
- Onion - 1 head
- Soy Sauce - 2 teaspoons
- Cilantro - 4 sprigs
- Milk - 2 fl oz
- Dry yeast - 0.2 oz
- Sugar - 0.2 oz
- Butter - 1.8 oz
- Wheat Flour - 6.3 oz
- Chicken Egg - 1 piece
- Whole egg - 1 piece
- Capers - 1 teaspoon
- Garlic - 1 clove
- Mild Chili Spice - ½ piece
- Dijon Mustard - 1 teaspoon
- Unrefined Sunflower Oil - 7 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the patties, blend all ingredients (30 shrimp, 1 small onion, 2 teaspoons soy sauce, 4 sprigs cilantro, half a chili pepper) lightly in a blender, leaving some chunks.
Step 2
Preheat the oven to 356°F and place a bowl of water at the bottom. Shape the minced mixture into patties on parchment paper. Once the water boils, place the tray with patties in the oven for 7–10 minutes. Then remove the patties from the oven, let them cool, and fry in a heated pan for 1 minute on each side.
Step 3
For the brioche, dissolve the dry yeast and sugar in warm milk and let sit for 3–5 minutes. In a separate bowl, mix room temperature butter and flour, add the dissolved yeast, salt, and egg, and knead the dough. Cover and place in a warm spot for 1 hour.
Step 4
Divide the finished dough into four parts, shape into burger buns, place on parchment paper, and let rise for 40 minutes.
Step 5
Bake at 356°F for 15–20 minutes until cooked through. Let cool.
Step 6
For the aioli sauce, blend all ingredients (1 egg yolk, 1 teaspoon capers, 1 clove garlic, half a small chili pepper, 1 teaspoon Dijon mustard, 200 ml refined olive oil, salt, black pepper), except for the olive oil, until creamy.
Step 7
Then, at the lowest speed of the blender, slowly incorporate 200 ml of olive oil into the mixture. Add the juice of half a lemon, 5 drops of Worcestershire sauce, and 3 drops of Tabasco sauce. If the sauce is too thick, thin it with a little water to a consistency of thick sour cream.
Step 8
When serving, cut the brioche in half and place the cut sides down on a dry hot pan for 1 minute to make the bun crispy. Spread 1 teaspoon of aioli sauce on both cut sides of the bun. On the bottom half, layer a lettuce leaf, avocado, 1–2 slices of tomato, and cover with the top half of the bun. You can garnish with a fried shrimp.
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