Supplies
- 2 tbsp jasmine rice
- 1 tbsp peanut oil
- 300g pork mince
- 1 stalk lemongrass, white part only, thinly sliced diagonally
- 1 long fresh red chilli, seeded, finely chopped
- 2 garlic cloves, crushed
- 60ml sweet chilli sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tsp brown sugar
- 1 red onion, thinly sliced
- Large handful coriander leaves
- 4 kaffir lime leaves, finely shredded
- 500g potatoes, cut into chips
- Sriracha
- Hoisin
- Roasted peanuts
- Coriander
Steps
- Heat a wok over high heat. Add the rice and cook, tossing, for 3-5 minutes or until lightly golden brown. Remove from heat and set aside to cool slightly. Transfer to a mortar and gently pound with a pestle until crushed. (Alternatively, place in the bowl of a food processor and process until finely chopped.)
- Heat the oil in wok over high heat until smoking. Add the mince and cook, stirring to break up any lumps, for 5 minutes or until it starts to brown. Add the lemongrass, chilli and garlic and cook, tossing, for 2 minutes, then remove from the heat. Add the sweet chilli sauce, fish sauce, lime juice and sugar and stir to combine. Set aside for 10 minutes to cool slightly.
- Add the onion, coriander, and lime leaves and gently toss until just combined.
- Fry the chipped potatoes in oil heated to 180C until golden, crisp and fluffy inside.
- Spoon the mixture on top of the fries on a platter, top with sriracha, hoisin, and then sprinkle with roasted peanuts, the toasted rice and coriander and serve immediately.