1 x Marion’s Kitchen Cantonese Hoisin & Garlic Fresh Wrap Kit, which includes:
CANTONESE HOISIN SAUCE
1 large cucumber
500g (1lb) pork mince
¼ cup finely sliced spring onion (scallion), plus 2 tbsp extra to serve
¼ cup panko breadcrumbs (leave out for gluten free)
1 egg, lightly beaten
1 tsp sea salt
2 tbsp vegetable oil
baby wombok (Chinese cabbage) or baby cos lettuce leaves to serve
Use a vegetable peeler to slice cucumber into long ribbons (stop when you get to the seeds). Discard the seeds.
In a large bowl, mix the pork mince, ¼ cup spring onion, panko breadcrumbs, egg and salt until well combined. Roll into walnut-sized balls.
Heat the oil in a large frying pan over medium-high heat and cook the meatballs (in batches if necessary) until just cooked through. Pour the CANTONESE HOISIN SAUCE over the meatballs and toss to coat. Simmer for a couple of minutes to thicken slightly. Remove from heat.
Place cucumber ribbons into the cabbage or lettuce boats and top with meatballs and sauce. Sprinkle with extra spring onion and CRISPY GARLIC.