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Ingredients

2 teaspoons peanut oil
1 stem lemon grass, pale section only, finely chopped
2 fresh coriander roots, finely chopped
2 garlic cloves, finely chopped
150g pork mince
250ml (1 cup) coconut cream
70g (1/4 cup) crunchy peanut butter
2 tablespoons brown sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
White pepper
Long fresh red chilli, sliced, to serve
Wonton wrappers, deep-fried, to serve

Method

Step 1 Heat oil in a medium saucepan over medium-low heat. Cook the lemon grass, coriander root and garlic, stirring, for 1 minute or until soft.
Step 2 Increase heat to high. Add pork and cook, stirring, for 5 minutes or until it changes colour. Add coconut cream and peanut butter. Reduce heat to low. Simmer, stirring, for 20 minutes or until oil rises to surface. Stir in the sugar, fish sauce and soy sauce. Season with white pepper. Transfer to a bowl. Top with chilli. Serve with wonton wrappers.

Pork & peanut dip

How to make Pork & peanut dip

Ingredients

Method