Steps
- Reserve a quarter of 200g of peeled roughly chopped raw shrimp. Pulse the remainder with 1 chopped scallion, 1½ teaspoons of lemongrass paste, and 2 grated garlic cloves.
- Add ½ finely chopped red chili and 10g of chopped cilantro and pulse to a paste. Fold in the reserved shrimp, season with salt and pepper, and shape into two thick patties with damp hands.
- Toast the cut sides of 2 gluten-free vegan burger buns in a skillet over medium heat and lift out. Heat 1 tablespoon of sunflower oil in the skillet.
- Cook the patties for 3-4 minutes per side, covering for the final 1 minute, until golden, opaque throughout, and 145°F / 63°C in the center.
- Peel ½ cucumber into ribbons, avoiding the seeds. Toss with the juice of ½ lime and a pinch of salt, then fill the buns with the patties and cucumber.