This recipe from South Beach Social brings all the summer vibes, fit for a barbeque with your pals or a delicious dinner with the family.
INGREDIENTS
Pork and Prawn Patty 500g pork mince 250g prawn meat, chopped 1 spring onion, chopped 1 tsp ground ginger 1 tsp curry powder 1 tsp hoisin 1 tsp xo sauce 4 eggs, whisked 3 cups panko crumbs 3 cups plain flour
Korean BBQ Sauce ½ cup soy ½ cup ketchup ½ cup brown sugar 2 spring onions ¼ cup mirin ¼ cup Worcestershire sauce 1 tbs Dijon mustard ½ tbs crushed ginger ½ tbs crushed garlic ½ tbs sesame oil
Garnish 1 head buttercrunch lettuce 1 bag Asian slaw mix 1 500g tub kimchi 500g kewpie mayo 6 milk buns
METHOD 1. Start by setting up a crumbing station. Get 3 separate bowls for flour, eggs and crumbs and preheating your deep fryer to 180C. 2. Combine the rest of the patty ingredients in a bowl and mix evenly. 3. Divide the mixture into 6 balls then make each ball into a patty roughly the same diameter as your milk buns. Set aside in the fridge. 4. Make the Korean BBQ sauce by combining all ingredients in a food processor and blitz until evenly mixed and smooth. Set aside. 5. Get the buns and garnish ready, combine the slaw mix, kimchi and 400g of kewpie. Set aside. 6. Gently crumb the patties one at a time starting with flour then egg wash then crumbs. 7. Cook the patties in batches if needed until golden brown. Depending on the strength and size of your deep fryer you might have to finish them in the oven. Check they are cooked by putting a knife into the middle and gently opening the crumb. 8. While the patties are cooking cut the buns in half and toast them a little and cook off your chips. 9. Now it’s time to assemble. Lay out the buns on plates. Start with the remaining kewpie spread on the base, add a piece of lettuce then slaw mix on top followed by the patty and BBQ sauce. 10. Put the bun lid on top and garnish with desired chips.
Note: the left-over Korean BBQ can be kept in the fridge for up to 2 weeks.
