I always get asked for gluten free recipes and I do plan to start doing me, but when Heck reached out to me about their new product Asian mince (gluten free) I thought I have to make a gluten free recipe with it! This version is actually better than most Yuk Sung recipes out there that have all the gluten in lol.
Useful equipment
Ingredients
250g Heck Asian pork mince (Aldi exclusive out on the 14th sept 2023) but any pork mince will work
4-5 little gem lettuce leaves
100g chopped water chestnuts
20g chopped fresh ginger
1-2 chopped large red chillies (optional)
1/4 tsp white pepper
1/2 tsp salt
1 tbsp honey
Small handful dried rice noodles (veg oil to deep fry in)
1 1/2 tbsp veg oil
Method
Place 1 1/2 tbsp veg oil into a wok and place it onto a medium high heat and add 20g of finely chopped ginger.
When the ginger starts to brown, turn up the heat and add 250g of your minced pork (which ever you're using) and brown off.
When done add 100g of chopped water chestnuts, 3 tbsp rehydrated garlic granules, 1/2 tsp salt and 1/2 tsp MSG.
Stir fry until the liquid from the water chestnuts had evaporated add 1/4 tsp white pepper, 1/6 tsp 5 spice and 1-2 chopped red chillies (optional) .
Stir fry off for 20-30 seconds, then add 1 tbsp of honey, stir in and leave to the side.
Place enough veg oil to deep fry in on to a high heat, and let the oil get to over 200c/392f, and the gently place them into the hot oil.
These will puff up almost instantly, using a spider sieve, take them out the oil and let them drain on some kitchen roll.
Now build your yuk sung, place the cooked pork mince into the your little gem lettuce leaves and top with your puffed up rice noodles.
There now ready to serve.
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