Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Sometimes life's path is clearly laid out and you stick to the tried and true, then something changes, like a sudden illness, and everything gets tossed to one side.

In the kitchen when you're short of one ingredient you can often use another; in life if something is not working, then change it!
Another Green World has been established for over a year now, delivering fresh salads and selling fresh microgreen planters. Its innovative approach has won many loyal customers but sadly not enough to sustain the salad side of the business. So now Another Green World will concentrate on microgreens and run cuisine workshops at No. 1 The Strand in the near future.
The recipe for this week is the result of running short of one ingredient and substituting it with another with spectacular results.
While preparing for our rolling abundance function the other day, I was short of rice flour. It is used as a binder for gluten free prawn and pork dumplings, so I just used cooked rice noodles, mixing it through the mixture. The dumplings were deep fried to crisp up the noodles that poked out, adding a new dimension to a recipe I have tinkered with for years.
These dumplings are best eaten as an entrée or party food with some beautiful chutney or homemade relish. There is plenty to choose from at the Tauranga Farmers' Market.

Crispy Pork & Prawn Noodle Dumplings
(Gluten free)

Ingredients
300g pork mince
300g raw de-veined prawns, drained well
½ small red onion, chopped fine
1 spring onion, sliced fine
1teaspoon crushed red chilli
1 tablespoon of dark fermented fish paste
2-3 cloves chopped garlic
3-4 tablespoons lime juice
Small bunch chopped coriander
Sea salt and fresh cracked pepper
100g Korean rice noodles, cooked and chopped
Maize cornflour for dusting

Method
Place the minced pork, garlic, lime juice, onions and chilli in a bowl and marinate for several hours.
Chop up half the prawns so they are chunky and set aside. Blend the rest in a food processor into the now drained pork mince and the dark fish paste, which you may have to warm to help mix in. Add the chopped noodles, coriander, chopped prawns, salt and pepper.
Roll into a soft ball. If too wet, dust in a little cornfl our, then deep fry in hot oil until golden brown and puffy.
This recipe can also be steamed for those who don't like fried foods. Adjust seasoning as desired. I often add more chilli and garlic.
You cannot taste just prawn or just pork and to some they taste like chicken, but they disappear very rapidly, so make heaps!