THE PRAWN AND PORK DIM SUM BURGER

Men's Fitness - - Fuel -

Who doesn’t love Chi­nese dumplings? Richard Blais, owner of FLIP Burger Bou­tique and win­ner of US TV’s Top Chef All-Stars, brought those flavours into this burger, which merges health with huge flavour us­ing low-calo­rie, high-pro­tein prawns and rel­a­tively lean pork. Tuck your dim sum slid­ers into Chi­nese steamed buns (avail­able at Asian gro­ceries) or sub­sti­tute other light-tex­tured rolls.

IN­GRE­DI­ENTS (SERVES 4)

225g minced pork shoul­der 225g prawns, peeled and de­veined

1tbsp minced fresh gin­ger 1 large gar­lic clove, minced 2 spring onions, chopped 1tsp Chi­nese five-spice pow­der 1tbsp soy sauce

1tbsp sam­bal oelek or other chilli paste

2tsp toasted sesame oil Driz­zle of olive oil

TOP­PINGS

Ke­cap ma­nis (a sweet In­done­sian soy sauce), chopped spring onions and co­rian­der, cu­cum­ber shav­ings

IN­STRUC­TIONS

Feed the prawns through a meat grinder, or pulse in a food pro­ces­sor un­til coarsely ground, re­move and mix well with the pork in a large bowl. In the food pro­ces­sor (or by hand), mince the gin­ger, gar­lic and onions al­most to a paste. Mix into the pork mix­ture with the five-spice pow­der, soy sauce, sam­bal oelek and sesame oil. Form four small pat­ties, no more than 1.5cm thick. Heat a large non­stick skil­let or grid­dle over medium-high heat and coat with olive oil. Cook the pat­ties un­til the mid­dles are opaque and out­sides are browned, about four min­utes each side.

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