Thai pork & prawn witlof cups

Cooking Meat Thai pork & prawn witlof cups

Crisp to the bite, boat-shaped witlof leaves make ideal cases for tasty fillings. Try this twist on san choy bau for a gourmet party starter.

Lables: Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Heat the oil in a non-stick frying pan over medium-high heat. Cook mince, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the prawn and cook, stirring, for 2 minutes or until the prawn is just cooked through.
  2. Stir in sugar, fish sauce, soy sauce and chilli paste. Cook, stirring, for 2 minutes or until combined. Stir in the lime juice and coriander.
  3. Divide the pork and prawn mixture among the witlof leaves. Top with coriander sprigs.

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2 tsp peanut oil
375g pork mince
125g peeled green prawns, coarsely chopped
1 tbsp caster sugar
1 tbsp fish sauce
1 tbsp soy sauce
1 1/2 tsp Gourmet Garden Hot Chilli Paste
2 tbsp fresh lime juice
1/3 cup chopped fresh coriander
2 witlof, bases trimmed, leaves separated
Fresh coriander sprigs, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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