(Serves 2 as a FODMAP recipe)

1. Meat balls

Ingredients

• 200g pork mince
• 40g bok choy, finely chopped
• 2 tsp soy sauce (use gluten-free soy sauce for a gluten-free option)
• 2 tsp sesame oil
• pinch of salt
• 2 tsp rice flour, mix well with 2 tbsp. water
• additional cooking oil for pan frying

Method – meat balls

• Mix the pork with bok choy, soy sauce, sesame oil, salt and rice flour mixture; I used a mixer to mix for 5 minutes. If mixing by hand, use a pair of chopsticks to stir the mixture, one direction only for 5 minutes
• Roll out 8 balls – approx. 30g each
• Pan fry the meat balls in a frying pan with some cooking oil, approx. 10-15 minutes or until cooked

2. Dressing sauce

Ingredients

• 2 tsp. fish sauce
• 2 tsp rice wine vinegar
• 2 tsp sugar
• 2 tbsp. warm water
• 1/2 chili, remove seeds, finely chopped (optional)
• a few stem of coriander, chopped

Method

• Mix all ingredients in a bowl

3. Pancakes (makes 2):

Ingredients

• 4 eggs
• 3 tsp rice flour, mix in 3 tbsp. water
• pinch of salt
• 2 tsp sesame oil
• cooking oil

Method

• Mix the eggs, rice flour mixture, salt and sesame oil in a bowl
• In a flat frying pan, heat up some cooking oil, pour in half of the egg mixture; make sure the mixture coats the bottom of the frying pan evenly; cook until set, turn over once
• Repeat the other half of the egg mixture

4. Salad

Ingredients

• 40g bean sprout, washed
• 40g cucumber, finely sliced
• 30g carrot, julienne
• 40g capsicum, finely sliced

5. Final assemble

• Return one of the pancake to the frying pan over medium heat; add on top (to one side) bean sprout, cucumber, carrot, capsicum and 4 meat balls; flip the other side the pancake over the meat balls & vegetables, using a  spatula to press down slightly; turn over once; approx. 1-2 minutes on each side; transfer to a serving plate
• Repeat with the other half of the ingredients
• Serve with the dressing sauce

Save