Menu

Sai Oua Open Rice Burger
Sai Oua Open Rice Burger – Recipe

Bold northern Thai flavours meet modern street-food innovation in a dish that pairs fragrant, spiced pork with crispy rice and a punchy chilli mayo for a truly craveable, textural experience. Traditional earthy flavours of lemongrass, kaffir lime leaves and turmeric are blended into a sai oua curry paste and mixed with pork to form patties, echoing the signature taste of the original sai oua sausages. A garnish of alfalfa sprouts, sliced shallots, coriander leaves and red chilli delivers fresh heat, acidity and a crisp textural contrast.

...

Ingredients per serve

−
+

What you need

Bold northern Thai flavours meet modern street-food innovation in a dish that pairs fragrant, spiced pork with crispy rice and a punchy chilli mayo for a truly craveable, textural experience. Traditional earthy flavours of lemongrass, kaffir lime leaves and turmeric are blended into a sai oua curry paste and mixed with pork to form patties, echoing the signature taste of the original sai oua sausages. A garnish of alfalfa sprouts, sliced shallots, coriander leaves and red chilli delivers fresh heat, acidity and a crisp textural contrast.

...

Preparation

  1. What you need

    Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Northern Thai pork sausage patties “sai oua”

    • Combine pork mince, Knorr Thai Red Curry Paste, lemongrass, kaffir lime leaves, turmeric and Knorr Chinese Honey Soy Sauce in a mixing bowl and mix until fully combined. Shape into 10 equal patties.
    • Preheat a pan or flat-top griller over medium heat, lightly oil, and grill the patties until cooked through. Set aside.

  3. Parmesan and lime mayo

    • Add Knorr Thai Lime Powder, parmesan cheese, pepper and Hellmann’s Real Mayonnaise to a blender. Blend until smooth and well combined, then set aside.

  4. Rice burger bun

    • Combine jasmine rice with cornflour, sesame oil and soy sauce until well mixed. Divide into 10 equal portions and, using a round mould (egg ring), shape into rice buns. Wrap and refrigerate for 30 minutes to firm.
    • Heat a pan with oil over medium heat and fry the rice buns for 1 minute on each side, then set aside.

  5. To serve

    • Place rice burger buns on plate, spread parmesan and lime mayo over the rice bun, and top with the grilled sai oua patty. Garnish with alfalfa sprouts, sliced shallots, coriander leaves and red chilli.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu