1/2 teaspoon white pepper or cracked black is fine if it’s all you have
Method
Remove the outer two layers of lemongrass stalk and then using the back of a large knife bash the stalk until it separates. Cut the white part finely and toss in a bowl with the rest of the turkey sausage ingredients
Mix well with clean hands until combined
Take small handfuls of the turkey mix, shape them into sausages about 5cm long. BBQ or pan fry until cooked through, then remove from heat and set aside to cool. Cut them in half, lengthways
Sauce
Ingredients
1/4 kecap manis (Indonesian sweet soy)
4 teaspoons fish sauce
4 teaspoons white vinegar
50g chopped roasted peanuts
Method
Prepare the sauce by combining the sauce ingredients and finish by adding peanuts
Vegetable Filling
Ingredients
1 large carrot julienned
1/2 red capsicum julienned
3 spring onion cut into lengths and julienned
1 cup mint leaves only
1 cup coriander leaves only
1 packet bean shoots
1 packet of rice paper
100g rice vermicelli
Method
Create a work station so everything you need is at hand
Fill a baking tray with hot water, not scalding, and dip your rice paper in ensuring all of it gets wet
Place the cut sausage on the bottom, add some vegetable filling, then your herbs, and bean shoots. Top off with leftover cooked noodles, if available
Add a small teaspoon of sauce to the top. Fold the bottom of the rice paper up, creating a semi-circle. Fold in the sides, one at a time and then simply roll the rest into a neat cigar
