Ingredients
- For the prawn burgers
- 1500 g prawns, shelled
- 25 g Bresc Ginger puree
- 25 g Bresc Lemongrass puree
- 25 g Bresc WOKchilli
- 8 g Bresc Garlic chopped
- salt and pepper
- 10 gon bao buns
- 0,5 head iceberg lettuce
- 1 red onion
- Kewpie mayonnaise
- 0,5 cucumber
- oil for grilling
- For the shallot-lemongrass jam (3.75 k)
- 3 k shallots, chopped
- 100 g Bresc Lemongrass puree
- 75 g Bresc Red chilli puree
- 1 dl sake
- 1 dl white wine
- 0.5 dl rice vinegar
- 1 l water
- 500 g sugar
- 250 g butter
- 3 lime
- salt and pepper