Ingreadient :

For the beef filling

• 75 ml vegetable oil
• 250g beef mince
• 1 medium red onion, finely diced
• 2 cloves crushed garlic
• 2 tablespoons grated ginger
• 1 tablespoon Yeos Malaysian curry powder
• 2 tablespoons light soy sauce
• Salt and pepper

For the omelette

• 8 Eggs
• 3 tablespoons of chopped spring onion
• 6 tablespoons chopped wild garlic leaves
• Salt and pepper

For the garnish

• 120g grated mature Cornish Cheddar
• 20 cucumber slices
• 1/2 shredded butterhead lettuce
• 3 tablespoons chopped spring onion
• 4 tablespoons picked coriander leaves
• Crispy shop bought shallots
• Kewpie Mayonnaise
• Sriracha hot sauce
• Heinz ketchup
• Sliced pickled jalapeños 
• 4 hot dog buns or a french stick

Direction :

For the beef filling

Fry off the onion, ginger and garlic and then add the mince to brown it to add flavour.  Add the curry powder, soy sauce, and season. Put it to the side.

For the omelette

Whisk the eggs and then add all the ingredients. Use either 4 nice brioche Hot Dog rolls or a long French stick cut down the middle and buttered inside and out.

To assemble

Add the omelette mix on to a griddle and spread thinly so you can place your buns on top to soak in a bit of the egg mix. Flip it over and toast the other side of the buns and sprinkle the cheese on top.  Place onto a tray and spread the curry mince beef on top.  Add the lettuce, cucumber and all the sauces. Lastly place the spring onions, crispy shallots, Jalapeño, and crispy shallots on top to garnish.