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Pork, prawn and vermicelli salad in lettuce cups

A recipe from the Good Food collection.

Ingredients

Pork prawn and vermicelli salad in lettuce cups
Pork prawn and vermicelli salad in lettuce cups
  • vegetable oil, for frying
  • 100 g dried rice vermicelli
  • 3 tablespoons peanut oil
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped fresh ginger
  • 3 spring onions, finely sliced and green ends reserved for garnish
  • 150 g pork mince
  • 500 g raw prawns, peeled, deveined and roughly chopped
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown bean sauce
  • ½ teaspoon sugar
  • ¼ cup (60 ml) chicken stock
  • 12 iceberg lettuce leaves, trimmed into cups

Method

1. Fill a deep, heavy-based saucepan one-third full of oil and heat to 170°C (325°F), or until a cube of bread browns in 20 seconds. Add the vermicelli in batches and deepfry until puffed up but not browned— this will only take a few seconds. Remove with a slotted spoon and drain on crumpled paper towels.

2. Heat the peanut oil in a wok over high heat and swirl to coat the side. Add the garlic, ginger and spring onion, and stir-fry for 1 minute, being careful not to burn the garlic.

3. Add the pork mince to the wok, breaking up the lumps, and cook for a further 4 minutes. Add the prawns and stir-fry for 2 minutes, or until they begin to change colour.

4. Add the Chinese rice wine, soy sauce, hoisin sauce, brown bean sauce, sugar, chicken stock and ½ teaspoon salt and stir until combined. Cook over high heat for 2 minutes, or until the mixture thickens slightly. Divide the noodles among the lettuce cups, top with the pork and prawn mixture and garnish with the reserved spring onion. Serve immediately.

Main ingredient:
Pork
Cuisine:
Asian
Course:
Lunch, Dinner, Starter/Entree

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