Name: Minced pork and bamboo-shoot fritters with lime
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 300 gram good-quality pork mince; 150 gram canned bamboo shoots, drained and finely chopped; 5 tablespoon spring onions, finely chopped; 4 tablespoon coriander (stalks and leaves), chopped; 1 tablespoon fish sauce; 1/2 teaspoon chilli flakes; 2 clove garlic, finley chopped; 8 shiitake mushrooms, stalks removed, finely chopped; canola oil or sunflower oil, for deep-frying; 2 1/2 eggs, beaten; 100 gram rice flour; cos lettuce leaves, to serve; Lime and tomato sambal; 2 large acid-free tomatoes, deseeded and diced; 2 shallots, thinly sliced; 1 bird's eye chilli (or small red chilli), deseeded and roughly chopped; 2 kaffir lime leaves, shredded; juice of 1 lime; 4 mint leaves, shredded; 1 tablespoon white vinegar; 1 tablespoon white sugar; 1 teaspoon salt

Ingredients

300 gram good-quality pork mince

150 gram canned bamboo shoots, drained and finely chopped

5 tablespoon spring onions, finely chopped

4 tablespoon coriander (stalks and leaves), chopped

1 tablespoon fish sauce

1/2 teaspoon chilli flakes

2 clove garlic, finley chopped

8 shiitake mushrooms, stalks removed, finely chopped

canola oil or sunflower oil, for deep-frying

2 1/2 eggs, beaten

100 gram rice flour

cos lettuce leaves, to serve

Lime and tomato sambal

2 large acid-free tomatoes, deseeded and diced

2 shallots, thinly sliced

1 bird's eye chilli (or small red chilli), deseeded and roughly chopped

2 kaffir lime leaves, shredded

juice of 1 lime

4 mint leaves, shredded

1 tablespoon white vinegar

1 tablespoon white sugar

1 teaspoon salt

Method

1.Place mince, bamboo, spring onions, coriander, fish sauce, chilli flakes, garlic and mushroom in a bowl and mix well. Take a small amount and fry in a pan to taste for seasoning. Add salt if required, then roll mixture into tablespoon-sized balls. Place on a tray, gently flatten balls and place in fridge.

2.Place fritter balls on small, lightly oiled plates (you’ll probably need two plates)

3.Quarter-fill a wok with water and bring to the boil. Place one plate in a bamboo steaming basket then place in wok and put basket lid on top. Steam for 5-6 minutes or until balls are firm.

4.Remove plate from basket and leave balls to cool. Repeat with remaining balls.

5.Preheat oil in a wok or deep fryer to 160-170°C. If you don’t have a thermometer, drop a small cube of bread into the hot oil – it should brown in 30-40 seconds.

6.Place beaten egg in a bowl and flour in a deep tray. Dip the balls in the egg mixture, remove with a slotted spoon and roll the balls in the flour.

7.Gently place a few fritters in hot oil for 1-2 minutes or until nicely browned. Drain on paper towels. Repeat until all fritters have been fried.

8.To make the sambal, place tomatoes and shallots in a bowl. In a separate bowl, mix remaining ingredients then pour them over the tomato mixture. Adjust seasoning if required and add more chilli if you like an extra kick.

9.To serve, place a fritter on a lettuce leaf and top with a good amount of sambal.

Check label of fish sauce if eating gluten-free. You could use dried shiitake mushrooms – rehydrate and drain first.
Note

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