Minced Pork And Bamboo Shoot Fritters With Lime

• 10.5 oz ground pork
• 5 oz canned bamboo shoots, drained, finely chopped
• 5 tbsp spring onions, finely chopped
• 4 tbsp fresh cilantro stalks and leaves, chopped
• 1 tbsp fish sauce
• 1/2 tsp chili flakes
• 2 cloves garlic, finely chopped
• 8 None shiitake mushrooms, stalks removed, finely chopped
• None None canola oil, for deep-frying
• 2 None large eggs, beaten
• 2/3 cup rice flour
• -1 None Lime and Tomato Sambal
• 2 None large tomatoes, deseeded, diced
• 2 None shallots, thinly sliced
• 1 None bird's eye chili, deseeded, roughly chopped
• 2 None kaffir lime leaves, shredded
• 1 None lime, juiced
• 4 None fresh mint leaves, shredded
• 1 tbsp white vinegar
• 1 tbsp white sugar
• 1 tsp salt
• None None romaine lettuce leaves, to serve

1. Combine ground pork, bamboo shoots, spring onions, cilantro, fish sauce, chili flakes, garlic and mushrooms. Roll into tablespoon-sized balls. Place on a baking tray and gently flatten. Chill.
2. Line 2 bamboo steamer baskets with parchment paper. Arrange meatballs in baskets. Quarter-fill a wok with water and bring to a boil. Place steamer baskets on wok, cover and steam for 5-6 mins, or until balls are firm. Remove from heat and let cool.
3. Preheat oil in a wok or deep fryer to 325u0b0F. Dredge balls in egg mixture then roll in rice flour. Working in batches, fry fritters for 1-2 mins, or until nicely browned. Remove from oil and drain on paper towels.
4. To make the sambal, combine tomatoes and shallots in a bowl. Mix together remaining ingredients then pour over tomato mixture. Adjust seasoning.
5. To serve, place a fritter on top of a lettuce leaf. Top with sambal.

ground pork, bamboo shoots, spring onions, fish sauce, chili flakes, garlic, shiitake mushrooms, canola oil, eggs, rice flour, tomato sambal, tomatoes, shallots, chili, lime, lime, mint, white vinegar, white sugar, salt, romaine lettuce leaves

Taken from recipes-plus.com/api/v2.0/recipes/37119 (may not work)