INGREDIENTS
200 grams pork mince
200 grams raw prawn flesh
2 sticks lemon grass
6 red chillies
4 shallots
8 cloves garlic
80 grams Gapi (shrimp paste)
4 coriander roots
8 snake beans
Light palm sugar
Tamarind water
Peanut oil
4 red witlof
½ Chinese cabbage
4 Lebanese cucumbers
Asian herbs
METHOD
- To make the paste, de-seed and chop chilli. Peel and chop shallots. Wash and chop coriander root.
- Halve the lemon grass sticks and keep the bottom half and chop. Toast Gapi in a pan until fragrant.
- Combine all and blend to a fine paste. To cook, heat a wok. Once hot, add a splash of peanut oil.
- Fry pork mince until well brown. Then tip out the wok into a bowl, discarding any extra liquid.
- Heat wok again, add peanut oil and fry paste until aromatic – about 3 mins. Add the prawns and finely sliced snake beans. Cook for 3 mins and add the pork. Stir well.
- To season, add some finely shaved palm sugar, tamarind water, and fish sauce to personal taste.
- Serve in a bowl on a platter with raw chopped vegetable around.
- Eat like corn chips and salsa.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
