Special Equipment

Fry Pan

Pre-Preparation Required

Marinate the Pork Mince 2 hours ahead of time for better tasting results

Ingredients

500g of Pork Mince
1/2 teaspoon of Salt
1/2 teaspoon of Raw Sugar
2 cloves of Garlic, chopped finely
1/4 teaspoon of White Pepper
1/4 teaspoon of Coriander Powder
1 tablespoon of Cornflour
1/2 tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
2 stalks of fresh Coriander, chopped finely
Vegetable Oil

6 Soft Bread Wraps
1 medium sized Cucumber, cut into thin stalks
1 small bunch of Watercress
1 cup of Bean Shoots
1 small Beetroot, cut into thin sticks

250g of Cherry Tomatoes, chopped finely
12 Thai Basil Leaves*, chopped finely
1 fresh red Chilli (optional), sliced finely
Extra Coriander leaves for garnishing

Kew Pie Mayonnaise*
Black Pepper to taste

Create

In a bowl, mix together the Pork Mince with the Salt, Sugar, Garlic, White Pepper, Coriander Powder, Cornflour, Soy Sauce, Oyster Sauce and freshly chopped Coriander. Set aside in the fridge for a couple of hours to let the seasoning work into the meat.

Once ready, divide the meat mixture into 6 equal sized portions and shape into Patties. Heat the fry pan up with the Vegetable Oil (enough to thinly coat the bottom of the fry pan) on medium heat. Sear both sides of the Patties before reducing the heat to low and allow to cook slowly. This should take around 6-8 minutes for the Patties to be thoroughly cooked through.

In a bowl, add the Cherry Tomatoes, Thai Basil leaves and the Chilli. Mix well together.

Heat up the Wraps according to the instructions on the packet.

For each Wrap, apportion the Watercress, Cucumber, Bean Shoots and Beetroot. Add the Pork Patty, then the Tomato Chilli Salsa and enough Kewpie Mayonnaise to your liking. Top with fresh Coriander leaves and season with Black Pepper to taste.

Serves 6

*Refer ‘The Asian Pantry’