INGREDIENTS
200 grams pork mince
200 grams raw prawn flesh
2 sticks lemon grass
6 red chillies
4 shallots
8 cloves garlic
80 grams Gapi (shrimp paste)
4 coriander roots
8 snake beans
Light palm sugar
Tamarind water
Peanut oil
4 red witlof
½ Chinese cabbage
4 Lebanese cucumbers
Asian herbs
METHOD
- To make the paste, de-seed and chop chilli. Peel and chop shallots. Wash and chop coriander root.
- Halve the lemon grass sticks and keep the bottom half and chop. Toast Gapi in a pan until fragrant.
- Combine all and blend to a fine paste. To cook, heat a wok. Once hot, add a splash of peanut oil.
- Fry pork mince until well brown. Then tip out the wok into a bowl, discarding any extra liquid.
- Heat wok again, add peanut oil and fry paste until aromatic – about 3 mins. Add the prawns and finely sliced snake beans. Cook for 3 mins and add the pork. Stir well.
- To season, add some finely shaved palm sugar, tamarind water, and fish sauce to personal taste.
- Serve in a bowl on a platter with raw chopped vegetable around.
- Eat like corn chips and salsa.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
