Asian Pork Smashed Tacos

550g pork mince

150g prawn meat finely chopped (optional)

2 tbsp The Good Oil Extra Virgin High Oleic Sunflower Oil

4 spring onions finely sliced

2 clove of garlic crushed and chopped

1 tbsp finely grated fresh ginger

1 handful chives chopped

2 tsp sesame oil

2 tbsp soy sauce

2 tbsp Chinese rice wine

1 tbsp fish sauce

10 small tortillas (more or less as needed)

¼ red cabbage shredded

1 carrot grated

½ handful fresh coriander chopped

⅓ cup roasted salted peanuts chopped

1 tbsp sriracha sauce

2 tbsp kewpie mayonnaise

Place the pork, prawn, half of the spring onion, garlic, ginger, chives, sesame oil, soy sauce, rice wine and fish sauce in a mixing bowl, add a little salt and pepper and then mix well.

Arrange the tortillas in a single layer on the bench. Divide the mixture between the tortillas, pressing to cover, leaving a 1cm border at the outer edge.

Heat a film of oil in a large frying pan over medium-high heat or even better have 2 frying pans heating. Place the tortillas meat side down, into the pan/s and cook for 3-4 minutes until the meat has cooked through and starting to colour. Flip and cook the other side until the tortilla is golden.

Toss the cabbage with the carrot and remaining spring onions.

Transfer to plates and top with cabbage mix, coriander, peanuts and a drizzle of sriracha and kewpie mayo. Eat with your hands with paper towels on hand.