Pork and Prawn Filling


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


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.