NUTRITIONMETHOD(^1) Muster your energy reserves to combine the
Asian ’slaw ingredients, then set the dish
aside for a couple of hours while you catch
up on work emails/binge on Netflix.
1 Now the good bit. Set aside the buns and
prawns, then stick all of the burger
ingredients in a large bowl and combine by
hand, adding salt to taste. Separate into four
equal parts and craft your patties.
(^3) When that’s done, combine the guac
ingredients in a bowl. Don’t hold back on the
jalapeños.
(^4) Fry the prawns (full of immune system
-tuning zinc) until pink and remove from the
pan. Heat a tbsp of olive oil in a large pan
and fry the patties until crisp (about five
minutes). Serve in the buns, topping two
patties with the prawns, a slathering of guac
and a heap of ’slaw. Give yourself a pat on
the back as you ride the wave of wellness all
the way back to the office.
SURF & TURF OUT SICK DAYS
Vigorous gym work and long office hours mean training flu is always
just a germ-laden dumbbell away. If you’re on the ropes, it’s best to
reach for immunity-galvanising mouthfuls with a knockout flavour
profile to match. Something like this East-meets-West double stack.
Fiery Asian Double Stacked Chicken & Prawn Burger
- By Emma Clarkszabo, head chef at Badger & Co
INGREDIENTS
ASIAN SLAW- Bok choi, finely sliced 100g
Sesame seed oil, 1tsp
- Soy sauce, 1tbsp
- Rice vinegar, 2tbsp
- Spring onion, 50g,
finely sliced - Carrots, 50g, finely sliced
- Chillies, 25g, finely sliced
THE BURGER^
- Minced chicken, 350g
- Chilli powder, 1tsp
- Cumin, ½tsp
- Onion powder, ½tsp
- Wholemeal buns, 2
- King prawns, 4, peeled
FIERY GUACAMOLE
- Avocados, 2, mashed
- Lime juice, 3tsp
- A jalapeño, diced
- Coriander, handful
- Garlic, 3 cloves
JALAPEÑOS’
capsaicinbinds to
your pain receptors to
take the sting out of
your ailments