Sausage laab and fried egg bun

200–220g plain pork sausages

Neutral cooking oil, for frying

2 cloves garlic, minced

20g ginger, peeled and finely grated

1 stick of lemongrass, finely sliced

2 makrut lime leaves, finely sliced

3 bird’s eye chillies, finely sliced

1tsp caster sugar

1⁄2tsp Kashmiri chilli powder

1⁄2tsp Chinese five spice

Juice of 1⁄2 lime

2tbsp fish sauce

A handful of Thai basil leaves (or fresh mint)

2 eggs

2 soft brioche burger buns, halved and lightly toasted

Pinch of rice powder