4 ounces/ 100 g pork liver
1 tablespoon vegetable oil
3 cloves garlic, finely diced (1 tablespoon)
1 tablespoon finely diced red shallots
2 ounces/50 g minced pork
1/2 cup hoisin sauce (salty variety)
2 tablespoons sugar
1/2 tablespoon shrimp paste, mixed with 2 tablespoons water
1/2 cup pork stock
1 tablespoon peanut butter
1 tablespoon corn flour, diluted with water
3 tablespoons crushed roasted peanuts
2 tablespoons toasted sesame seeds
Vegetable oil, for stir-frying
2 cloves garlic, minced
7 ounces/200 g school prawns, legs and heads trimmed
7 ounces/200 g boneless pork belly, fat trimmed, thinly sliced
17 1/2 ounces/500 g bean sprouts
1/2 cup spring onions, sliced
3 1/2 ounces/100 g rice flour
5 1/4 teaspoons/25 g plain (all-purpose) flour
1 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda (baking soda)
5 fluid ounces /150 ml coconut milk
5 fluid ounces/150 ml soda water
2 eggs beaten
1 bunch fresh perilla leaves
1 bunch fresh mint leaves
1 bunch Vietnamese mint leaves
1 bunch Vietnamese fish mint
1 star fruit, sliced
Pork liver should be bright coloured, moist and should not be slimy. Try to avoid using frozen liver.
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