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.

Recipe «Thai pork & prawn witlof cups» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.