(Serves 4)

Ingredients:

• 400g fresh young coconut meat, cut into julienne strips
• 4 tbsp oyster sauce
• 1 tsp palm sugar
• Pinch of salt
• Black pepper to taste
• 4 x 150g pork fillets, pounded to a thickness of ½ cm
• Green onion strings to tie the fillet rolls, blanched
• 2 tbsp sunflower oil, for grilling
• Lettuce leaves and red chillies cut into julienne strips for garnish
• Sliced cucumbers and chopped green onions for garnish

 Method:

Marinate coconut meat in 2 tbsp of the oyster sauce, palm sugar, salt and pepper for 5 to 10 minutes, then dry fry until browned. Set aside. Divide coconut filling into 4, place onto pounded pork pieces and roll up, securing with green onion strings. Brush with remaining oyster sauce, salt and pepper. Brush a chargrill with sunflower oil and grill, turning occasionally, for 5 to 7 minutes or until cooked on all sides. Let rest for about 2 minutes, then cut each roll into 8 pieces.

Place along with garnishes on a plate, sprinkled with chopped green onions.

Recipe from the Cambodian Cookbook ‘From Spiders To Water Lilies’

For other recipes from this cookbook, try Khmer Beef Curry and Grilled Bell Pepper Salad with Sesame Dressing.

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