Thai Prawn Smash Burger Tacos Recipe

It’s the best kind of chaos. And you all know I love a bit of cuisine chaos in the kitchen! Crispy like prawn toast, shaped like a taco, smashed like a burger and tweaked with a spicy Thai red curry flavour. Crunchy on the outside, soft and juicy on the inside. It’s like a prawn toast and a taco had a spicy, crunchy baby.

What’s the deal with the smash technique?

Smashing the taco gently while it cooks gives you even crispiness and that signature golden crust. It also ensures the filling cooks through and puffs up perfectly without being greasy.

Special Ingredient Notes

Using raw prawns (not pre-cooked!) is essential here. Frozen prawns that have been thawed overnight in the fridge are fine to use. Just make sure you dry them well with paper towel so that they don’t make the paste too ‘wet’.

Storage Tips

These are best served fresh and hot, but leftover tacos can be reheated in an air fryer or oven at 180°C for 5–6 minutes until crispy again. Store the herb salad separately.

Steps

Place the prawns, red curry paste, fish sauce, egg white, sugar and spring onion into a food processor. Blend until you’ve got a smooth, sticky mixture.

Lay out the tortillas and spoon the prawn mix into the centre of each one. Use a spatula or the back of a spoon to spread it out, leaving a little 1cm border around the edges. Sprinkle a generous amount of sesame seeds over the top.

Heat about 2 teaspoons of oil in a large frying pan over medium-low heat. Add 1–2 tacos (depending on your pan size), sesame side down, and gently press them with a spatula to “smash” slightly. Cook for 3-4 minutes on the first side or until the prawn mixture turns golden brown. Lower the heat a bit if it’s colouring too quickly. Flip and cook for another 2 minutes or until the tortilla is crisp and golden. Transfer to a wire rack and repeat with the rest.

Meanwhile, toss together the coriander, spring onion, pickled onion, Thai basil and red chilli in a small bowl to make a bright, fresh herb salad.

Marion’s Tip

If you’re unsure, start on a lower heat when cooking the tacos rather than going too hot. You want the prawn mixture to cook through before the outside gets too brown.