Spicy Korean Fried Turkey & Parma Ham Brioche Sambo

Fri, 10 December 2021

Chef: Kwanghi Chan

 

Ingredients:

For the Sandwich:

- 80g slices Fillet of turkey

- 1 pack of Parma Ham Slices

- 1 Egg white

- Potato starch

- 2 Brioche Buns Toasted

- Black garlic peanut Rayu

- Spicy Mayo recipe below

- Quick Pickled Cucumber

For the Chilli Mayo:

- 1 tbsp black garlic peanut rayu

- 2 tbsp mayo

For the Quick Pickled Cucumbers:

- 1 cucumber sliced

- 1 pinch of sugar

- 1 pinch of salt

- 2 tbsp seasoned rice wine vinegar

Method:

For the Mayo:

1. Add all ingredients to a small bowl and stir until combined.

For the Quick Pickled Cucumbers:

1. Sprinkle the cucumbers with a pinch of sugar and salt and let them rest for a few minutes.

2. Strain off excess liquid and add the seasoned rice wine vinegar. Toss once more and set aside.

For the Sandwich:

1. Preheat your fat fryer to 180 degrees then add crumbed turkey fillet and fry for 6-8minutes (depending on size)

2. When there’s 1 minute left of cooking time, put the brioche buns in a preheated oven at 185c on a tray and cook until lightly crisped and toasty.

3. Mix all the ingredients for the mayo in a bowl

4. Slather the insides of the toasted buns with the spicy mayo.

5. Then toss the Fillets in sauce and place it on top of the bottom half of the bun.

6. Place a few slices of Parma ham on top

7. Top with the quick pickles and place the remaining half of the bun on top.

8. Serve immediately.