Thaiger and Dragon

Ingredients for 2 servings:

• 1 small garlic clove(s)
• 1 shallot(s)
• 1 spring onion(s)
• 1 red chili pepper(s)
• 3 tsp fish sauce
• 1 tsp sesame oil
• ½ tsp brown sugar
• salt and pepper
• 1 pinch of cinnamon
• 280 g minced pork
• 1 egg(s) (class M)
• 1 tbsp peanuts, roasted
• 1 tsp cornstarch
• e.g. breadcrumbs
• 1 tbsp rice flakes, green, from the Asian store, alternatively jasmine rice
• 2 baguette rolls
• 1 pitahaya(s)
• 2 leaves of iceberg lettuce
• 1 handful of mung beans (sprouts)
• 2 tbsp sunflower oil
• 4 sprigs coriander leaves
• 2 tbsp sweet chili sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

The film hit “Tiger and Dragon” in burger format

Finely chop the garlic clove and shallot. Thinly slice the spring onion. Split the chili pepper lengthwise, deseed, and finely chop. Separate the egg and mix the egg white with the fish sauce, sesame oil, brown sugar, salt, and cinnamon until the sugar and salt have dissolved. Add the shallots, garlic, spring onions, chili, and ground beef and knead thoroughly. Then add the breadcrumbs and knead again. Toast the rice flakes in a dry pan for 3-4 minutes. Cut lettuce leaves into thin strips. Rinse the sprouts in cold water and drain in a sieve. Whisk the egg yolk, brush the tops of the buns with it, and sprinkle with the rice flakes. Bake in a preheated oven at 200°C for 2-3 minutes. Slice the dragon fruit and remove the skin. Roughly chop the peanuts. Add the cornstarch and peanuts to the ground beef, season with pepper, and knead in. With moistened hands, form two patties. Heat oil in a pan and fry the patties over medium heat for 3-4 minutes on each side. Cut the buns in half horizontally. Top the bottom halves with dragon fruit, lettuce, patties, sweet chili sauce, sprouts, and coriander. Drizzle the tops with sweet chili sauce and cover with the bun lids.