Ingredients
- ** Ingredients for Meat Patties
- 300g lean pork mince (90% meat, 10% fat)
- 4 spring onions, finely sliced
- 1 kaffir lime leaf, stem removed and finely sliced
- 1 tbsp Squid Brand Fish Sauce
- 1 tsp Lee Kum Kee Premium Oyster Sauce
- 2 tsp caster sugar
- 2 tsp lemongrass paste
- 1 large garlic clove, finely grated
- Pinch of ground white pepper
- ** Ingredients for Taco Base
- 4 sheets Valcom Rice Paper
- 3 medium eggs
- 2 spring onions, finely sliced
- **Ingredients for Toppings
- Crispy shallots
- Shredded mozzarella cheese
- Pickled carrots and radish
- Sriracha
- Kewpie Mayonnaise
- Vietnamese mint leaves
- Lime wedges
Method
- Make sure the toppings are prepped and accessible nearby.
- Preheat the air fryer to 180°C.
- Combine all the meat patty ingredients. Wet hands with a little water and shape into 8 even patties (around 50g each).
- Place meat patties in the air fryer. Cook for 10-12 minutes, flipping them halfway through, until golden.
- Remove the meat patties from the air fryer and leave to cool for a few minutes, then crumble into small chunks.
- For the taco bases, lightly whisk the eggs and spring onions (this is enough for 4 portions).
- Heat a pan on medium heat. Place one sheet of rice paper in the pan and with the back of a spoon, move in a circular motion to make sure the rice paper remains flat and cooks evenly.
- Once the rice paper starts turning opaque, pour a portion of the egg mixture in the centre and spread it right to the edges.
- Scatter some meat on the taco, then top with crispy shallots, mozzarella cheese, pickled carrots and radish. Leave the taco to cook for an extra minute or two.
- Transfer the taco to a plate. Drizzle some sriracha and mayonnaise, then garnish with mint leaves. Cut into 4 slices with scissors and serve hot with lime wedges on the side. Enjoy!
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Squid Brand - Fish Sauce
- Lee Kum Kee - Premium Oyster Sauce
