Dice the veal and prawn meat into 5 mm cubes.
In a bowl, whisk the egg white lightly and combine with yogurt, grated ginger, and chopped coriander. Fold in the diced veal and prawns, mixing gently with a fork. Season with salt and pepper to taste.
Line your work surface with squares of parchment paper. Place ring molds on the paper and fill with the veal-prawn mixture. Press lightly with the back of a spoon to shape. Refrigerate for 1 hour to firm up.
Heat olive oil in a nonstick skillet over medium heat. Carefully transfer each molded burger to the pan using a spatula, removing the ring mold and parchment first.
Cook for 2 minutes per side until golden and cooked through.
Serve immediately on hot plates for the best flavor and texture.
Source: Adapted from Michel Guérard's renowned cookbook, bringing Michelin-starred elegance to your kitchen.
