Ingredients
The following ingredients have 26 Servings
- 250gm coarsely minced pork
- 250gm uncooked prawns, coarsely chopped
- 100gm firm tofu, cut into 2cm dice
- 4 garlic cloves, finely grated
- 2cm piece ginger, peeled, finely grated
- 1 spring onion, finely chopped, plus extra thinly sliced
- ½ cup coriander, finely chopped (loosely packed)
- ¼ cup garlic chives, finely chopped (loosely packed)
- 1 tbsp soy sauce
- 1½ tsp Sichuan pepper, roasted, crushed
- 120 ml vegetable oil
- 300 gm long red chillies, coarsely chopped
- 5 garlic cloves, finely chopped
- 2 cm piece of ginger, finely chopped
- 2 tsp caster sugar
- 1½ tbsp sea salt flakes
- 1½ tbsp apple cider vinegar
Instruction
- For salted chilli sauce, pulse ingredients in a food processor to just combine. Transfer to a sterile container or jar, cover and leave at room temperature to ferment, stirring occasionally with a sterile spoon, until small bubbles appear (24-48 hours; this will depend on room temperature). Sauce will keep in the refrigerator for up to two weeks.
- Combine pork, prawn, tofu, garlic, ginger, spring onion, coriander, garlic chives, soy sauce and Sichuan pepper in a bowl and season to taste. Refrigerate for 30 minutes for flavours to develop.
- Heat 30ml oil in a frying pan over medium heat and fry tablespoonfuls of mixture, turning once, until golden and cooked through (2-3 minutes; be careful, hot oil will spit). Cover and keep warm, and repeat in batches with remaining mixture and oil. Scatter with spring onion and serve with salted chilli sauce.