Prep time:
Cooking time: 20 minutes
Total time:
Serves: 16
400g good sausage meat
2tsp minced ginger – you can use fresh or I use a jarred minced ginger
2 cloves of garlic, crushed
1tbsp sesame oil
1tsp chilli paste
2 spring onions, finely chopped
1tsp sesame seeds
For the cooking sauce or marinade:
2tbsp soy sauce
2tsp runny honey or agave nectar
2tsp sesame oil
1tsp mirin rice wine
A delicious canape or part of a meal when served with rice and a slaw or stir fried veg. These pack a lot of flavour and bring much joy – they're one of my most loved canapés served at parties, I can never make enough. You can cook them the day before and reheat.
Charlotte’s time-saving tip: If you want to make ahead, then do so up to 24 hours in advance, cool and simply reheat on a foil lined baking tray or dish at 180°C for a few mins.
- words: Charlotte Butterworth
- pictures: David Merewether
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