Thai-style Mussels
Mussels harmonise wonderfully with various flavours - coconut milk and coriander are just two of...
Thai Pork: Pad Gaprao
Julian Kutos introduces Pad Gaprao: crispy seared minced meat with oyster sauce and Thai basil, simply delicious.
| Ingredients | ||
|---|---|---|
| 3 | tablespoon(s) | oil |
| 2 | twigs | spring onion |
| 3 | cm | ginger |
| 1 | handful | garlic, peeled |
| chili | ||
| 500 | g | pork, minced |
| 1 | tablespoon(s) | soy sauce |
| 5 | tablespoon(s) | oyster sauce |
| 100 | ml | chicken stock |
| 1/2 | bunch | Thai basil |
| salt | ||
| pepper | ||
| 2 | eggs | |
| oil | ||
| iceberg lettuce or lettuce hearts to serve | ||
- Finely chop the ginger, onion, chilli and garlic. Roughly chop the basil. Heat oil in a pan.
- Fry onion, ginger, chilli until translucent. Add the garlic and continue to fry. Add minced meat and fry.
- When the meat gets a little colour, add soy sauce and oyster sauce. Sear until all the meat has coloured and cooked through. Add basil.
- Deglaze with chicken stock and boil to reduce the stock. Whisk eggs together, add to the pork, stir and cook until eggs have set.
- Finally, season with pepper. Wrap the meat mix in iceberg lettuce leaves to make small parcels or serve on top of the lettuce leaves.
Step by step pictures of the preparation:
