Young bamboo shoots stuffed with pork and ginger leaf recipe
- Cuisine: Burmese
Ingredients150g sliced pork
1 green chilli, chopped
1 red chilli, chopped
3 cloves of garlic, chopped
Pinch of salt
2 young bamboo shoots, semi-stripped
2 ginger leaves, finely sliced
2 bamboo or kitchen string
Vegetable oil, for deep-frying
PreparationPlace the pork, green and red chilli, garlic and salt on a large chopping board. With 2 sharp knives or cleavers, mince the ingredients. Transfer to a bowl and mix to combine.
Place 1 young bamboo shoot on a clean work bench. Place 1 tablespoon of the pork mixture in the centre. Sprinkle with ginger leaf and close to form a parcel, securing it with bamboo or kitchen string. Repeat with remaining ingredients.
In a medium-sized wok, heat the vegetable oil. Deep-fry the pork parcels at 180°C for 3-4 minutes each side or until golden brown and crisp.
Serve as a snack with sticky rice.
If you enjoyed this Young bamboo shoots stuffed with pork and ginger leaf recipe then browse more Burmese recipes, side dish recipes, meat recipes, quick recipes and our most popular hainanese chicken rice recipe.
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