Har Jeong Kai (Prawn Paste) Burger
Prawn paste chicken has always been my favourite dish since younger days. I have create a fusion version with more depth paired with a slaw for better taste com
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Cooking tools:
- Deep fryer
- Kitchen scale
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Grater
- Slotted spoon
- Spoon
- Airtight container
- Refrigerator
- Plate
Ingredients
- 4 nos Chicken thigh
- 25g Shrimp paste
- 5g Sugar
- 8g Sesame oil
- 13g Chinese wine
- 1g White pepper
- 40g Plan flour
- 40g Potato flour
- 23g Egg
- 1g Bicarbonate of soda
- 1g Baking powder
- 100g Thai sweet chilli sauce
- 2 nos Kaffir lime leaves
- 1 tbsp Lime juice
- 100g Red cabbage
- 200g Green round cabbage
- 100g Carrot
- 10g English parsley
- 40g Lime juice
- 60g Olive oil
- 16g Sugar
- 10g Garlic (minced)
- 4g Salt
- 4g Black pepper
- 4 nos Burger bun
- 1 no Green butterhead lettuce
- 4 slices Tomatos
- 1 tbsp Mayonnaise
- 20g Onion marmalade
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