SAUSAGE LAAB AND FRIED EGG BUN

(Serves 2)

INGREDIENTS:

200-220g plain pork sausages; cooking oil, for frying; 2 cloves garlic, minced; 20g ginger, peeled and finely grated; 1 stick of lemongrass, finely sliced; 2 makrut lime leaves, finely sliced; 3 bird’s eye chillies, finely sliced; 1tsp caster sugar; ½tsp Kashmiri chilli powder; ½tsp Chinese five spice; juice of ½ lime; 2tbsp fish sauce; a handful of Thai basil leaves (or fresh mint); 2 eggs; 2 soft brioche burger buns, halved and lightly toasted; pinch of rice powder.

METHOD:

1. Toast the rice powder: Toast a pinch of rice in a small, dry pan for two to three minutes until tinged bronze. Grind to a fine grit using a pestle and mortar.

2. Score the sausages with the tip of a sharp knife. Remove the meat and discard the skins, then ball the meat into a flat patty.

3. Heat the oil in a wok set over a high heat. Add the sausage meat and squash it down using the back of a spatula. Let this fry for around 45 seconds, so that it begins to colour. Then start to break up the patty, again using a spatula to squash and chop away at it.

4. Add the garlic, ginger, lemongrass, lime leaves and three quarters of the fresh chilli. Cook for 45-60 seconds, continually stirring.

5. Then add the sugar and spices and cook for another 45-60 seconds, stirring frequently and adding a tablespoon of water if the meat is sticking.

6. Squeeze in the lime juice, add the fish sauce and Thai basil, then immediately remove from the heat. Stir and set aside while you fry two eggs in oil and toast the buns.

7. To assemble, spoon the fragrant pork over the base of each bun. Sprinkle generously with rice powder, then place an egg on top before closing the bun.