Ingredients
- For the prawn burgers
- 600 g prawns, shelled
- 10 g Bresc Ginger puree
- 10 g Bresc Lemongrass puree
- 10 g Bresc WOKchilli
- 3 g Bresc Garlic chopped
- salt and pepper
- 4 gon bao buns
- ¼ head iceberg lettuce
- ½ red onion
- Kewpie mayonnaise
- ¼ cucumber
- oil for grilling
- For the shallot-lemongrass jam (1.5 k)
- 1 k shallots, chopped
- 40 g Bresc Lemongrass puree
- 30 g Bresc Red chilli puree
- 0.5 dl sake
- 0.5 dl white wine
- 0.2 dl rice vinegar
- 0.5 l water
- 200 g sugar
- 100 g butter
- 1 lime
- salt and pepper