Ingredients

• 500g pork mince
• 3/4 cup panko breadcrumbs
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, finely grated
• 1/3 cup oyster sauce
• 11/2 teaspoons sesame oil
• 1/4 cup soy sauce
• 4 green onions, finely chopped
• 450g packet microwave jasmine rice
• 150g snow peas, trimmed, sliced
• 2 baby cos lettuce, leaves separated
• 1/2 x 227g can water chestnut slices, finely chopped
• Fresh coriander sprigs, to serve
• Sliced long red chilli, to serve

Method

• Step 1 Place the mince, breadcrumbs, garlic, ginger, 1/2 the oyster sauce, 1 teaspoon oil, 1 tablespoon soy sauce and 1/2 the onion in a large bowl. Season with salt and pepper. Mix well to combine. Shape mince mixture into 8 x 12cm long sausages. Thread onto 8 skewers.

• Step 2 Heat a greased barbecue grill on medium heat. Cook skewers, turning, for 10 minutes or until browned and cooked through.
• Step 3 Meanwhile, heat rice following packet instructions. Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Combine rice, snow peas and remaining onion in a bowl.
• Step 4 Combine remaining oyster sauce, sesame oil and soy sauce in a small jug. Brush skewers with 1/4 of the sauce mixture.
• Step 5 Divide rice mixture among lettuce leaves. Top with skewers. Drizzle with remaining sauce mixture. Sprinkle with water chestnuts, coriander and chilli. Serve.