Directions

1. Prepare the onion, green chilli (remove seeds for milder heat), ginger, lemongrass (remove outer layer) and garlic 
2. Heat the olive oil over a medium high heat, fry the prepared ingredients for 3 minutes, and then transfer to a plate
3. Add the minced beef to the hot pan and fry for 15 minutes, allowing all the liquid to be cooked off, and the beef to become dark brown and crispy
4. Whilst the beef is cooking cut the baguette in half lengthways. Crack two eggs into a dish (big enough to hold your two baguette halves), mix well with salt and pepper, and then place the baguette halves cut side down into the eggs, and leave them for 5 minutes to soak up the egg
5. When the minced beef is crispy, add 1 tsp of The Satay Club and fry for 1 minute before adding the onion/chilli mix and frying for 1 further minute
6. Remove the baguettes from the egg mixture and place egg side up. Spoon over the minced beef mixture and pack down into the baguette, and add any remaining egg onto the top
7. Put the pan over a medium high heat and when hot, quickly add the baguette halves to the pan face down, and fry for 4 minutes
8. Add mayonnaise and sriracha and place the two baguette halves together to serve