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Young bamboo shoots stuffed with pork and ginger leaf
Serves 4 Starters and mains
Ingredients
- 2 small fresh young bamboo shoots, tough outer layer discarded
- 100g minced pork
- 1 green chilli, sliced
- 1 red chilli, sliced
- 3 garlic cloves, diced
- 2 ginger leaves, finely sliced (optional)
- vegetable oil, for deep-frying
Method
Place the bamboo shoots in a saucepan, cover with plenty of cold water and bring to the boil. Allow to boil for 1 hour, or until tender. Drain and leave to cool.
Lay the bamboo shoots on a chopping board. Hold the thick end of one shoot with one hand. With your other hand, quickly run two toothpicks down the shoot, starting 1cm from the thick end, down to the tip, creating fine thin shreds. Repeat with the other shoot.
Place the pork, chillies, garlic and a pinch of sea salt on a large chopping board and pile into a mound. Using two sharp knives or cleavers, mince all these ingredients together.
Place one heaped spoonful of the pork filling in the middle of one bamboo shoot. Sprinkle some ginger leaf on top, then close up the parcel, securing it with the bamboo rope or kitchen twine. Repeat this process with the remaining ingredients.
Half-fill a medium-sized wok with vegetable oil and heat to 180°C/350°F, or until a cube of bread dropped into the oil browns in 15 seconds. Add the bamboo shoots one at a time and deep-fry for 3-4 minutes on each side, or until golden brown and crisp. Drain briefly on paper towels, cut in half and serve.
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