Minced Pork And Bamboo Shoot Fritters With Lime - cooking recipe

Ingredients

10.5 oz ground pork
5 oz canned bamboo shoots, drained, finely chopped
5 tbsp spring onions, finely chopped
4 tbsp fresh cilantro stalks and leaves, chopped
1 tbsp fish sauce
1/2 tsp chili flakes
2 cloves garlic, finely chopped
8 None shiitake mushrooms, stalks removed, finely chopped
None None canola oil, for deep-frying
2 None large eggs, beaten
2/3 cup rice flour
-1 None Lime and Tomato Sambal
2 None large tomatoes, deseeded, diced
2 None shallots, thinly sliced
1 None bird's eye chili, deseeded, roughly chopped
2 None kaffir lime leaves, shredded
1 None lime, juiced
4 None fresh mint leaves, shredded
1 tbsp white vinegar
1 tbsp white sugar
1 tsp salt
None None romaine lettuce leaves, to serve

Preparation

Combine ground pork, bamboo shoots, spring onions, cilantro, fish sauce, chili flakes, garlic and mushrooms. Roll into tablespoon-sized balls. Place on a baking tray and gently flatten. Chill.
Line 2 bamboo steamer baskets with parchment paper. Arrange meatballs in baskets. Quarter-fill a wok with water and bring to a boil. Place steamer baskets on wok, cover and steam for 5-6 mins, or until balls are firm. Remove from heat and let cool.
Preheat oil in a wok or deep fryer to 325\u00b0F. Dredge balls in egg mixture then roll in rice flour. Working in batches, fry fritters for 1-2 mins, or until nicely browned. Remove from oil and drain on paper towels.
To make the sambal, combine tomatoes and shallots in a bowl. Mix together remaining ingredients then pour over tomato mixture. Adjust seasoning.
To serve, place a fritter on top of a lettuce leaf. Top with sambal.