Ingredients
- 1 knob ginger
- 2 coriander roots and stem, washed
- 2 spring onions, pale-green and white part only
- 1 tbsp chopped mustard pickle*
- 300g pork mince
- 200g cooked crab meat
- 1 egg
- 1 tbsp Shaoxing rice wine
- 2 tbsp soy sauce
- a few drops sesame oil
- 1 packet bean curd sheets** (made from soybeans, water and salt)
- oyster sauce, extra spring onions and coriander to serve
- * Mustard pickle is a type of pickled Asian lettuce found in Asian grocery stores. It adds texture and flavour but can be omitted. ** Bean curd sheets can also be found at Asian grocers.
Method
Finely chop the ginger, coriander, spring onions and mustard pickle. Combine all the ingredients except the bean curd sheets and oyster sauce and mix well.
Bring a large pot of water to the boil and set a steamer basket over the top. Cook a small ball of the mixture in the boiling water to test the flavour, adding salt to the mixture if necessary.
Take a bean curd sheet and lightly dampen it with a wet tea towel to make it soft and pliable. Spoon 3 tablespoons of filling near one edge and roll into a log about 10 cm long. Tuck in the edges and ensure the roll is firm. Continue with the rest of the filling then steam the rolls for about 10 minutes, depending on size, until cooked (they will feel firm and springy). Check by cutting through with a knife.
To serve
Remove to a warm platter and cut in half. Drizzle with oyster sauce and garnish with coriander leaves and sliced spring onions.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
