serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 young jackfruit (see Note)
- 2 tbsp vegetable oil
- 5 baby garlic cloves, smashed
- 4 makrut lime leaves, finely sliced
- 5 cherry tomatoes, quartered
- 1 tsp fish sauce
- 4 coriander sprigs, sliced
- 2 spring onions, sliced
Chilli paste
- ¼ cup finely chopped lemongrass
- ¼ cup finely chopped galangal
- 4 makrut lime leaves, finely sliced
- ⅓ cup finely chopped garlic
- ⅓ cup finely chopped red Asian shallots
- 10 dried chillies, finely chopped
- 1 tbsp fermented shrimp paste
- 2 tbsp fermented fish paste
Instructions
Slice the jackfruit into 3cm thick pieces. Place in a saucepan of water and boil for 30 minutes until tender.
Remove and discard the skin of the jackfruit. Cut the flesh into small pieces and set aside.
To prepare the chilli paste, in a mortar and pestle, add each ingredient, one at a time, and pound well. Add the shrimp and fish pastes, and stir to incorporate. Gradually add the young jackfruit to the pestle, incorporating it into the paste. If the mortar is too small, pound in batches.
Add oil to a hot wok, followed by the garlic and chilli-jackfruit paste. Stir-fry for 3-4 minutes. Add the makrut lime leaves, cherry tomatoes, fish sauce, coriander and spring onions.
Transfer to a serving bowl or banana leaf parcel. Serve with sticky rice.
Note
•In a pinch, you can substitute fresh young jackfruit for canned young jackfruit in water or brine (not syrup), which is available at select Asian supermarkets and some IGA's.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
