1

Coarsely chop one-third of the prawns and set aside. Process remaining prawns in a small food processor with green chilli and coriander to form a chunky paste (be careful not to over-process). Transfer mixture to a bowl and season with salt and pepper. Stir in grated radishes, shallots and reserved chopped prawns. Shape mixture into 2 even-sized patties. Refrigerate while preparing edamame pods.

2

To prepare edamame pods, cook edamame pods in a saucepan of boiling water for 2 minutes, then drain. Lightly spray a large non-stick frying pan with oil and heat over high heat. Stir-fry edamame over for 1-2 minutes, until the pods start to blister. Add soy sauce, sesame oil, garlic and chilli flakes. Stir-fry for a further 1-2 minutes until lightly charred. Transfer to a bowl and cover to keep warm. Wipe the pan clean with paper towel.

3

Lightly spray the same pan again with oil and heat over medium heat. Cook the prawn patties for about 3-5 minutes on each side, until golden and cooked through. Meanwhile, combine mayonnaise and sriracha sauce in a small bowl.

4

Lightly toast brioche buns. Top the base of buns with iceberg lettuce leaves, prawn patties, sriracha mayo and sliced radishes. Cover with bun tops. Serve the edamame pods on the side.