Pork and Prawn Filling

Name: Pork and Prawn Filling
Ingredients: 1 tsp finely chopped lemon grass; 2 tbsp groundnut (peanut) oil; 2 tbsp groundnut (peanut) oil; 1 tbsp soy sauce or fish sauce; 2 tbsp groundnut (peanut) oil; 1–2 garlic cloves, crushed; 1 tbsp soy sauce or fish sauce; 1 tsp grated fresh galangal; 1 tsp grated fresh root ginger; 6 oz / 170 g peeled raw prawns; 6 oz / 170 g lean pork tenderloin, diced; 6 canned water chestnuts, drained, or a Jerusalem artichoke, peeled and finely chopped; 6 canned water chestnuts, drained, or a Jerusalem artichoke, peeled and finely chopped; 1 celery stalk, trimmed and finely chopped; 1 carrot, peeled and finely chopped; 1 onion, peeled and finely chopped

Preparation info

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, trimmed and finely chopped

Dinner

Method

Put half the vegetables with the pork and prawns in a food processor. Process briefly until it has the texture of mince. Mix in the rest of the vegetables, and fry the mixture in the oil for 10–15 minutes. Season with the rest of the ingredients, and pile into a bowl.