100g (3.5 oz) dried shiitake mushrooms
1 tbsp vegetable oil
1 onion, finely chopped
1/4 cup Marion’s Kitchen Thai Green Curry Paste
1½ tbsp fish sauce
salt and ground white pepper, to taste
500g (1 lb) pork mince
50 wonton wrappers (approximately)
2 thin spring onions, trimmed, finely shredded
1 large makrut lime leaf, destemmed, finely shredded
2 medium green chillies, finely sliced (or to taste)
2 tbsp finely shredded young ginger (optional)
crispy fried shallots, to taste
Coconut lime sauce
1 cup coconut cream
2 makrut lime leaves, scrunched
lemongrass stalk, bruised well
1/4 cup water
2 tbsp fish sauce
1½ tbsp palm sugar
¼ cup lime juice
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