Prep Time

15 mins

Cooking Time

30 mins



The combination of chipotle mayo, chillies, coconut prawns and Mainland Havarti is simply mouth-watering. Add with it avocado and lime and you just need a margarita for the perfect meal! 

El Loco Gamba was created by Becky Andrews who entered the Burger Burger and Mainland Burger-By-Design competition.



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400g coconut prawns - makes 4 cutlets per burger

  • 400g prawn cutlets
  • 30g coconut thread
  • 20g flour
  • 20g panko crumbs
  • 2 eggs
  • 50ml canola oil

8 Tbsp mango, corn and chili salsa

  • 1 whole mango or 1 tin of sliced mangos
  • 2 whole corn cobs
  • ¼ big, fresh red chilli (no seeds)
  • 6 stems of coriander
  • 1 lime 
  • 1 medium red onion
  • Salt and pepper to taste

8 Tbsp guacamole

  • 1 large avocado
  • Pinch cayenne pepper
  • Pinch salt
  • Pinch pepper
  • 6 stems of coriander
  • ½ lime


Coconut prawns

  • Take a large bowl and mix together the panko crumbs and the coconut thread.
  • Take another 2 bowls and add the egg mix to one and the flour to another.
  • Rinse the prawn cutlets under cold water and pat dry with some paper towel.
  • Next coat the prawns in the flour, then egg and finally coat in the panko and coconut crumb.
  • Take a shallow saucepan and heat the oil over a medium heat until it bubbles, approximately 5 to 8 minutes.
  • Shallow fry the prawns until they are a nice golden colour. Leave to drain on some paper towels.

Mango, corn and chilli salsa

  • Take a large pot and boil some salted water. Add the corn on the cob and cook for approximately 10 minutes, then remove and leave to drain in a colander.
  • Dice up the mango into small cubes and add to a large bowl.
  • Once the corn is cooled, slice the kernels off the cob and add in to the bowl with the mango.
  • Finely dice up the red onion, chilli, coriander and add to the bowl. Mix together well.
  • Finish by squeezing in the lime juice and season with a good pinch of salt and pepper.


  • Take one large avocado and mash up with a fork.
  • Add the cayenne, salt and pepper, fresh coriander and a squeeze of lime. Mix through well to combine.

To assemble the burger

  • Cut the buns in half, butter them and then toast under the grill for a few seconds.
  • Add 2 Tbsp of guacamole to the bottom of each bun.
  • Take 1 cos lettuce leaf, cut in half and add on the top of the guacamole.
  • Add the cooked coconut prawns and top with Mainland creamy Havarti Cheese.
  • Inside of the bun add the chipotle mayonnaise, the salsa and the fresh coriander.
  • Place the top of the bun on to your burger and serve.