crispy pork and green onion pastries

  • 200g pork mince
  • 1 tablespoon finely grated ginger
  • 2 green onions (scallions), thinly sliced
  • 2 tablespoons oyster sauce
  • 10 Peking duck pancake wrappers, thawed+
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 teaspoon chilli flakes
  • 1 teaspoon sea salt flakes
  1. Place the pork, ginger, onion and oyster sauce in a medium bowl and mix to combine.
  2. Place 1 tablespoon of the pork mixture on a pancake. Brush the edge with the egg and fold in half to create a half moon. Brush the ends with egg and fold in to create a parcel. Repeat with the remaining filling and wrappers.
  3. Heat the oil in a large non-stick frying pan over medium heat. Cook half of the parcels for 3 minutes each side, or until golden and cooked through. Repeat with the remaining  parcels. Mix the chilli flakes and salt together and sprinkle over the parcels to serve. Makes 10.

+ Peking duck pancake wrappers are available in the freezer section of Asian grocers.

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