Crispy on the outside and juicy on the inside. Meet the burger of your dreams. Make the juiciest and tastiest Prawn Paste Chicken Burger of them all! This Prawn Paste Chicken Burger recipe is shared by home cook Erinna Chng, who loves to cook traditional and modern dishes and shares all the amazing recipes on her website.
Prawn paste chicken (Har Cheong Gai) is a popular Chinese dish that is first marinated in shrimp paste, then dipped in batter or coat with flour mixture and deep fried. The end result is a golden crispy chicken that is bursting with flavour. This juxtaposition of Chinese cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavours that are really intense and satisfying, and you can play with really interesting toppings.
In this recipe, we used Kee Song boneless chicken leg as the meat is tender and succulent making each bite extremely satisfying.
Mix sambal belachan and mayonnaise together and drench it over the crispy chicken leg. Sandwich it between buttery toasted buns and lay a few coral vegetable leaves on the bottom. And now you've got a burger unlike any burger you've ever had before!
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