- 150 g 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place 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.