Thai pork-stuffed oranges mgnx24a
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Oranges |
| 1½ | tablespoon | Oil |
| 8 | Cloves garlic -- minced | |
| 6 | Scallions -- finely chopped | |
| 1 | Heaping TBSP roasted -- | |
| Peanuts, crushed | ||
| 1¼ | pounds | Lean ground pork |
| 1 | teaspoon | Dried shrimp paste |
| 2 | teaspoons | Light soy sauce |
| 1½ | teaspoon | Ground coriander |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | teaspoon | Sugar |
| Oil | ||
| 6 | Mint sprigs (garnish) 2 ea fresh red chilies -- | |
| Ch | ||
Directions
:
oranges in half and scoop out most of the flesh, leaving about a ½ inch layer attached to the skin. Heat oil and saute garlic and scallions for 2 minutes. Add the chilli and peanuts and cook an additional 2 min. while stirring frequently. Stir in the pork, shrimp paste, soy sauce, coriander, salt, pepper and sugar. Cook with occasional stirring over med. heat until the meat is cooked through.
Stuff this mixture into the oranges, pressing firmly. Round off the tops and place the oranges in a large baking pan or oven-proof tray.
Brush with a little oil. Bake at 350F for 15 min., brushing once or twice more with oil. Serve hot with a mint sprig inserted in each.
Posted by Ken Judy from Jacki Passmore's "All Asian Cookbook".
MM:MKVMXV03A.
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