Prawn & seaweed burgers

Set aside 6 seaweed thins and finely chop the rest. Put in a mixing bowl with the salad onion. Finely chop the coriander stalks and add to the bowl.

Pat the prawns dry on kitchen paper, then put on a chopping board and use a large, sharp knife to carefully chop into smallish pieces (they will start to bind together as you chop). Add to the mixing bowl, season and mix until combined. Lightly dampen your hands with cold water, then shape the mixture into 2 even patties about 1.5cm thick.

Heat the oil in a frying pan over a medium-high heat. Add the prawn burgers and fry for 3-4 minutes on each side or until cooked through and pink. Split open the burger buns and spread the bases with the sriracha or mayonnaise. Top with the sliced avocado, coriander leaves, reserved seaweed thins, burgers and bun tops. Serve with the lime wedges for squeezing over.