The salted chilli sauce is a great addition to almost any dish and handy to have in the fridge at all times. Minced chicken also works well in place of the pork for these fritters. Begin this recipe two days ahead to ferment the sauce.
- 250gm coarsely minced pork
- 250gm uncooked prawns, coarsely chopped
- 100gm firm tofu, cut into 2cm dice
- 4 garlic cloves, finely grated
- 2cm piece ginger, peeled, finely grated
- 1 spring onion, finely chopped, plus extra thinly sliced
- ½ cup coriander, finely chopped (loosely packed)
- ¼ cup garlic chives, finely chopped (loosely packed)
- 1 tbsp soy sauce
- 1½ tsp Sichuan pepper, roasted, crushed
- 120 ml vegetable oil
Salted chilli sauce
- 300 gm long red chillies, coarsely chopped
- 5 garlic cloves, finely chopped
- 2 cm piece of ginger, finely chopped
- 2 tsp caster sugar
- 1½ tbsp sea salt flakes
- 1½ tbsp apple cider vinegar
- 1For salted chilli sauce, pulse ingredients in a food processor to just combine. Transfer to a sterile container or jar, cover and leave at room temperature to ferment, stirring occasionally with a sterile spoon, until small bubbles appear (24-48 hours; this will depend on room temperature). Sauce will keep in the refrigerator for up to two weeks.
- 2Combine pork, prawn, tofu, garlic, ginger, spring onion, coriander, garlic chives, soy sauce and Sichuan pepper in a bowl and season to taste. Refrigerate for 30 minutes for flavours to develop.
- 3Heat 30ml oil in a frying pan over medium heat and fry tablespoonfuls of mixture, turning once, until golden and cooked through (2-3 minutes; be careful, hot oil will spit). Cover and keep warm, and repeat in batches with remaining mixture and oil. Scatter with spring onion and serve with salted chilli sauce.
Drink Suggestion: Fresh young riesling Drink suggestion by Max Allen