If mini pappadoms are not available, use a glass and a sharp knife and cut circles out of regular pappadoms. This may seem labourious but hopefully you will find a willing helper to do this well ahead of time.
The pork mince can be prepared hours in advance and warmed through at the last minute.
- 40 mini pappadoms
- 1 tablespoon rice bran oil
- 2 cloves of garlic, crushed and finely chopped
- 1 red chilli, seeds removed and finely chopped
- 2cm piece of ginger, finely grated
- 2 teaspoons sesame oil
- 500g pork mince
- 1 tablespoon fish sauce
- 1/2 cup hoisin sauce
- 1 cup mung bean sprouts, ends trimmed
- coriander leaves
Cook pappadmons in batches in the microwave until puffed – approximately 10-20 seconds. You can also cook them in hot oil but the microwave is less mess.
Heat 1 tablespoon of oil in a frying pan and gently cook the garlic, chilli and ginger until fragrant, taking care not to burn them. Add the sesame oil, pork and fish sauce and cook until the pork is golden and well cooked. Mix through the hoisin sauce and then the bean sprouts. Allow mixture to cool until warm and then pile onto pappadoms, garnish with coriander leaves and serve.