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 nely grated;

1 stick of lemongrass, nely sliced;

2 makrut lime leaves, nely sliced;

3 bird’s eye chillies, nely sliced;

1tsp caster sugar;

½tsp Kashmiri chilli powder;

½tsp Chinese ve spice; juice of ½ lime;

2tbsp sh sauce; a handful of ai basil leaves (or fresh mint); 2 eggs;

2 soft brioche burger buns, halved and lightly toasted; pinch of rice powder.

Method:

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 ne grit using a pestle and mortar.

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

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.

en start to break up the patty, again using a spatula to squash and chop away at it.

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

en 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.

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

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.