This burger puts a shrimp patty seasoned with laksa rempah paste on a toasted bun, topped with a coconut milk slaw. It tastes bold and a little funky in the best way — shrimp, chili, lemongrass, and coconut all in one handheld package. If you want something genuinely different from your usual burger night without a long ingredient list, this is a solid pick.
Why this recipe works
Two things make this burger succeed or fail. First, frying the rempah paste in a dry pan for a couple of minutes before mixing it into the shrimp is non-negotiable — raw paste tastes sharp and one-dimensional, while cooked paste turns mellow, fragrant, and deep. Second, chopping the shrimp coarsely rather than blitzing it in a food processor keeps the patty from turning into a rubbery cake. You want distinct chunks that hold together, not a paste. Skip the egg in the mix — it makes the patty mushy. Panko alone gives you enough binding if your shrimp is properly chilled before shaping.
If something goes sideways
- Patty falls apart in the pan: Your shrimp was probably too warm when you shaped it. Pop the formed patties in the fridge for 15 minutes before cooking — cold fat and protein hold together; warm ones don’t.
- Slaw is watery and soggy: Coconut milk releases liquid as it sits. Salt the shredded cabbage lightly and let it drain in a colander for 10 minutes before tossing with the dressing, and only dress the slaw right before serving.
- Rempah paste is smoking and burning: The pan is too hot. Medium heat is enough — rempah has sugars from the shallots that scorch fast. If it starts to stick, add a tablespoon of water and lower the heat.
- Shrimp patty is still translucent in the center: Shrimp patties are thin and cook fast, but a thick one can fool you. Use an instant-read thermometer and pull it at 145°F (63°C) for shrimp — that is the USDA safe temperature for shellfish, and it will not be rubbery at that point.
- Bun gets soggy immediately: The coconut slaw is wet by nature. Toast the bun cut-side down in the same pan you used for the rempah — any residual oil adds flavor and the toasted surface resists moisture far longer than an untoasted bun.
Singaporean Laksa Shrimp Burger
Ingredients
For the Laksa Rempah Paste:
- 2 tablespoons vegetable oil for frying rempah
- 5 cloves garlic peeled and roughly chopped
- 3 medium shallots roughly chopped
- 1 inch fresh galangal peeled and sliced (sub ginger if unavailable)
- 1 tablespoon toasted shrimp paste belacan, toasted
- 4 pieces dried red chilies soaked in hot water for 10 min
For the Shrimp Burger Patties:
- 1 pound raw shrimp peeled, deveined, and coarsely chopped
- 2 tablespoons laksa rempah paste from above
- 1 large egg lightly beaten
- ¼ cup breadcrumbs panko preferred
- 1 tablespoon lime juice freshly squeezed
For the Laksa Coconut Slaw:
- 1 cup shredded green cabbage
- ½ cup shredded carrot
- 3 tablespoons coconut milk full fat
- 1 teaspoon fish sauce
- 1 teaspoon lime juice fresh
For Assembly:
- 4 pieces burger buns lightly toasted
- ¼ cup fresh cilantro leaves for garnish
Instructions
- Make the Laksa Rempah Paste: In a blender or food processor, combine garlic, shallots, galangal, shrimp paste, and soaked chilies. Blend until a coarse paste forms. Heat oil in a small skillet over medium heat (350°F / 175°C) and fry the paste for 5–6 minutes until it darkens and becomes aromatic. Let cool.
- Prepare Shrimp Patties: In a mixing bowl, fold together chopped raw shrimp, 2 tbsp of the prepared laksa rempah, egg, breadcrumbs, and lime juice. Season lightly with salt. Shape into 4 equal patties and chill for 10 minutes to set.
- Cook the Shrimp Patties: Heat a skillet over medium-high heat and add a light drizzle of oil. Sear patties for 3–4 minutes on each side until golden and cooked through (internal temperature should reach 145°F / 63°C). Allow to rest briefly before assembling.
- Make the Coconut Slaw: In a mixing bowl, toss shredded cabbage and carrot with coconut milk, fish sauce, and lime juice. Mix thoroughly until coated. Chill until ready to serve.
- Assemble the Burgers: Toast burger buns until golden. Place a generous spoonful of coconut slaw on the base bun, set the shrimp patty on top, then garnish with fresh cilantro. Finish with the top bun and serve immediately.
Notes
- For a spicier version, add a slice of fresh red chili to the slaw or drizzle with sriracha before placing the top bun.
- Vegetarian Swap: substitute shrimp with mashed chickpeas and chopped hearts of palm, using the same rempah paste. Add extra breadcrumbs to bind.
- Toast the buns in ghee for added Malay-style depth.
Nutrition
Frequently asked questions
Can I use frozen shrimp?
Yes, frozen shrimp works fine — just thaw it completely and pat it very dry with paper towels before chopping. Excess water is the main enemy here; wet shrimp makes a loose patty that won’t hold its shape in the pan.
Where do I find belacan (fermented shrimp paste)?
Most Asian grocery stores carry it, usually near the fish sauce and dried shrimp. If you genuinely can’t find it, a small amount of fish sauce stirred into the rempah gets you most of the way there — it won’t be identical, but the burger will still taste good.
Can I make the patties ahead of time?
You can shape them up to 24 hours ahead and keep them covered in the fridge. Don’t cook them in advance — shrimp patties dry out fast when reheated and the texture suffers noticeably.
What if I can’t eat shellfish — is there a real substitute for the shrimp?
Firm white fish like cod or tilapia, chopped coarsely, works well and cooks the same way. Mashed chickpeas with finely chopped hearts of palm is a reasonable vegetarian option, though the patty will be softer and needs a gentler flip.