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Home Thai Fry Crab Appetizer

Yuk Sung Recipe

Ingredients

How to make it

  • Slice the ginger (About 3cm peeled and sliced very finely).
  • Slice the garlic very finely.
  • Chop the spring onions.
  • Dice the celery into very small cubes.
  • Chop the water chestnuts, again into very small cubes. (5mm).
  • Put the above ingredients to one side.
  • Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
  • Pat dry and put to one side.
  • In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
  • Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
  • Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
  • Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
  • Then put the sauce mixture in the pan and stir. Add the Chill flakes at this point if you are usihng them.
  • Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
  • To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.

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The Cook

fergie Sevenoaks, GB

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