The Burger

Sandy Bohm Seafood Burger
Sandy Bohm Seafood Burger

Seafood Burger

“It doesn’t always have to be meat”

As an expert in culinary pampering, Sandy Bohm, Culinary Director at the Steigenberger Grandhotel Handelshof in Leipzig, took the time to tell us his favorite recipe and how to prepare his seafood burgers.

Ingredients:

160 g prawns

30 g coriander

30 g pickled ginger

10g red curry paste

1 squirt of lemon juice

1 dash of sesame oil

Salt & pepper to taste

Preparation:

Chop the prawns and mix them with all the spices and ingredients. Then form a patty and carefully grill or fry on both sides depending on the desired cooking level. Coat both halves of the burger bun with the Japanese mayonnaise and top your burger with fresh lettuce, the seafood patty or some green asparagus as you wish.

Recipes for matching sauces

Japanese mayonnaise recipe:

100 g mayonnaise

1 tbsp hoisin sauce

20 g coriander

1 splash of lime juice

Salt & pepper to taste

Truffle mayonnaise recipe for the decadent version:

100 g mayonnaise

20 ml truffle oil

10 g fresh truffle, variety depending on the season

1 squirt of lemon juice

Salt & pepper to taste

Sandy Bohm Seafood Burger