This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
For the peanut sauce:
1) Place the coconut milk in saucepan, bring to a near boil (but not boiling) and add remaining ingredients.
1) Place the coconut milk in saucepan, bring to a near boil (but not boiling) and add remaining ingredients.
2) Simmer until well blended. Allow to cool slightly before using.
For the chicken burgers:
1) Heat an outdoor barbeque to medium-high or an indoor griddle to 170C.
2) Mix the chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives and salt in a bowl. Shape into 4 patties.
3) Grill the burgers approximately 4 to 5 minutes on each side or until the juices run clear when pierced.
4) Place each burger on a sesame seed bun and garnish with Chinese cabbage and bean sprouts.
5) Spread a little peanut sauce on each bun and serve.
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