Todo en mi parrilla/Apocalipsis de Hamburguesas /Shrimp Burger with XO Cocktail Sauce, Shrimp Toast, and Runny Egg

Supplies

  • Ingredients:
  • Shrimp Burger
  • 2 pounds 21/25 shrimp, peeled and deveined
  • 1 ½ Tablespoons minced ginger
  • 2 cloves garlic, minced
  • 2 fresno chilis, minced
  • ¾ cup coconut milk
  • 2 Tablespoon fish sauce
  • 3 Tablespoons chopped cilantro
  • Salt and pepper
  • 3 Tablespoons grapeseed oil
  • Shrimp Toast
  • 8 pieces milk bread
  • 1 pound shrimp mousse (from burger mixture)
  • Cooking spray
  • Cocktail Sauce
  • 3 Tablespoons XO sauce
  • 1 cup ketchup
  • 3 Tablespoons horseradish
  • 4 eggs
  • ¼ head green cabbage, shaved

Pasos

  1. Shrimp Burgers
  2. Add the shrimp, garlic, ginger, and chilis, to a food processor and blitz 3-4 times.
  3. Add the fish sauce, cilantro and coconut milk and blitz to combine.
  4. Season with salt and pepper.
  5. Take ½ the mixture and form into 4 (4 oz) patties and place on a plate, cover and refrigerate for 30 minutes.
  6. Shrimp Toast
  7. Heat the grill to high heat and place a griddle pan on it.
  8. Spread 2 oz of shrimp mousse mixture on one side of each piece of bread and remove the crust.
  9. Spray the toast with cooking spray and add them to the pan on the grill, shrimp side down, and cook for 3-4 minutes, flip and cook for an additional minute, and set aside.
  10. Spray the patties with cooking spray and place on the grill and cook for 3-4 minutes per side. Remove from the grill and set aside.
  11. Cook 4 sunny side up eggs on the griddle.
  12. Cocktail Sauce
  13. Add all the ingredients to a small bowl and mix to combine.
  14. To assemble:
  15. Place 1 shrimp patty per 4 pieces of bead, top with cocktail sauce, the egg, cabbage and then the second piece of bread.