Thaw – If using frozen prawns, thaw thoroughly and discard excess water (you lose ~20% in weight). Chop into 8mm / 1/3" pieces.

Blitz – Put half the prawns and the garlic in a tall jug and blitz with a stick blender until it forms a paste (no need to be 100% smooth).

Mix – Scrape into a bowl and mix in the chopped prawns, green onion, lemon juice, salt, and pepper. The mixture will be sloppy — don't worry, it firms up during cooking.

Dredging station – Set up three shallow bowls: one with wholemeal flour, one with the whisked egg, and one with panko spread on a plate (you'll need squishing space).

Crumb – With slightly wet hands, roll the mixture into 4 balls. Coat each ball in flour, then egg (let excess drip off), then press down into a patty in the panko. Make it slightly larger than your bun as it shrinks a little. Flip with a spatula, press to adhere panko and coat the sides. Transfer to a plate and repeat.

Cook – Heat 3 tbsp oil in a large non-stick pan over medium-high heat, spreading it to cover the base evenly. Fry patties for 2 minutes per side until golden. Transfer to a paper towel-lined tray.

Assemble – Smear the base of each bun with Bang Bang Sauce. Top with a prawn patty, a few slices of avocado, gherkins, and a pile of shredded lettuce. Smear the lid with more sauce, place on top, and serve immediately.

Chop – Chop the radishes, tomato, cucumber, and green onions into bite-sized pieces. Finely chop the cilantro or parsley.

Dress – Whisk together the olive oil, white wine vinegar, and a squeeze of fresh lemon juice in a small bowl.

Toss – Add all chopped vegetables and herbs to a large bowl. Drizzle with the dressing, season with salt and pepper, and toss until well combined. Serve alongside the prawn burgers.