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Tom Yam Fish Burger with Chinese Salad Dressing Submitted By: Zota
Date/Time : December-23-2005, 16:52:00

   

Ingredients:

10 pcs : sesame buns,
150g : unsalted butter,
150g : butter lettuce,
4 : ripe tomatoes, sliced.
200g : mangoes, ripe, sliced.
20 spg : chives.

Tom Yam Fish Patties:

600g : fish fillet,
600ml : KNORR Chicken Broth,
150g : PFANNI Mashed Potato Powder,
3 tbsp : KNORR Tom Yam Paste,
450ml : water, hot.
1 tbsp : castor sugar,
2 tbsp : lime juice,
1 tsp : ginger flower ( bunga kantan ), finely chopped.
1 tbsp : spring onions, finely sliced.
100g : BROWN & POLSON Cornflour, to dust.
3 : eggs, lightly beaten.
100g : white breadcrumbs, to coat.

Chinese Salad Dressing:

300g : BEST FOODS Mayonnaise/LADY'S CHOICE Mayonnaise,
3 tbsp : condensed milk,
2 tsp : calamansi juice (local lime juice),
5 spg : coriander leaves (Chinese parsley), chopped.

Directions:

Tom Yam Fish Patties:

1. Poach the fish in Knorr Chicken Broth until cooked. Remove and flake the fish into pieces. Set aside.

2. Dissolve Knorr Tom Yam Paste in hot water, add in lime juice, sugar, ginger flower and spring onions. Gradually whisk in the Pfanni Mashed Potato Powder until it is well blended and rest for 5 minutes.

3. Combine fish with tom yam mashed potato in a bowl.

4. Mix with hands until well combined.

5. Shape into patties using BurgerMate and dust with flour.

6. Dip into beaten eggs and press firmly with breadcrumbs.

7. Deep fry the patties in a pre-heated deep-fryer until golden brown and cooked.

8. Remove, place on paper towels and keep warm.

Chinese Salad Dressing:

1. Mix all ingredients well and set aside.

Serve:

1. Cut the buns into half and spread with butter. Lightly pan-fry buns till golden brown and arrange lettuce, sliced tomatoes and tom yam fish patties on top.

2. Spoon some dressing on it and garnish it with sliced mangoes and chive sticks.  Serve immediately.

 
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