Ingredients
- pork mince
- lemongrass
- shallots
- sriracha chilli sauce
- sea salt
- kewpie mayonnaise
- hoisin sauce
- vegetable oil
- bread rolls
- coriander sprigs
- red chilli
- carrots
- rice vinegar
- caster sugar
Method
- To make the quick-pickle carrot, combine the carrot, vinegar and sugar in a bowl. Set aside, stirring occasionally, for 20 mins to develop the flavours. Drain carrot.
- Meanwhile, combine the mince, lemongrass, shallot, sriracha and salt in a large bowl. Use damp hands to roll heaped tablespoonfuls of the mixture into balls.
- Combine mayonnaise and hoisin sauce in a small bowl. Set aside until ready to serve.
- Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs, turning often, for 5 mins or until browned and cooked through. Set aside on a plate lined with paper towel to drain.
- Split the bread rolls lengthways, without cutting all the way through. Generously spread both sides with the mayonnaise mixture. Divide the carrot among the rolls and top with the meatballs, coriander sprigs and chilli, if using. Serve with the remaining mayonnaise mixture on the side.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
