Fragrant Pork Curry Lettuce Cups

Serves 8

Ingredients:

• 40g short grain rice

• 40ml vegetable oil

• 450g pork mince

• 1 tsp coconut sugar

• 30ml fish sauce

• 2 limes, juiced

• 2 red chillies, sliced

• 1 red onion, thinly sliced

• 6 spring onions, sliced

• ½ cup coriander leaves

• 1 cup mint leaves

• 125g Barker’s Professional Malay Curry Meal Sauce, heated

• lettuce cups, washed and chilled

Method:

1. In a wok (or brat pan for a scaled-up recipe), add the raw rice and toast until they turn golden and fragrant. Pour onto a tray to cool, then blitz to a powder. Set aside.

2. Wipe the wok with a clean damp cloth. Heat the oil, add the pork mince and stir-fry until the mince is caramelised.

3. Add in the toasted rice powder, sugar, fish sauce and lime juice. Stir-fry for 1 minute.

4. Add the chillies, red onion, coriander, mint and Barker’s Professional Malay Curry Meal Sauce. Cook for a further 2 minutes and pour onto a tray to cool.

5. When tepid in temperature, spoon into lettuce cups.

6. Garnish with extra toasted rice powder

HANDY HINTS:

As an added extra, soak threaded coconut in water until soft. Drain, and add to the salad.

Store chilled lettuce cups in ice-cube water in fridge until required so snappy and crisp.

To simplify the steps, use un-toasted rice powder.

This Recipe Uses: