Vietnamese Rice Paper Tacos

Pre heat the BBQ on high for 10 minutes (or use a portable charcoal clay grill).

Heat a good non-stick frying pan over a high heat and add a dash of peanut oil. Add the mince to the pan and fry the pork for 3-4 minutes until lightly caramelized. Turn the heat down and add the shallot, ginger and garlic and stir fry for 30 seconds to release the flavours. Add a pinch of salt and a twist of pepper, a dash of fish sauce and the annatto oil. Stir and remove from the heat, place into a small bowl and set aside.

Place a tablespoon of the pork mixture onto the centre of the rice sheet, spread thinly out towards the edge and sprinkle with a few water chestnuts and spring onions and dried shrimp.

Crack two quail eggs onto the pork mince and stir to combine, it is not necessary to be too thorough. Place the rice paper sheet onto the bars of the BBQ and cook for 20 seconds or so, turn gently and continue to cook until the rice paper sheets begin to blister, puff and char a little.

Turn again and smear a little butter down the centre of the taco. Squeeze a thin concentric circle or two of the chilli sauce over the taco, sprinkle liberally with the herbs. Gently fold the taco along the same line you spread the butter and serve.