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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