For the filling, cut pork tenderloin into small cubes. Peel and wash the carrots and cut them into fine sticks. Peel ginger and chop finely. Heat oil in a pan. Brown the meat all around. Add carrots and ginger and fry briefly.
Add fish and soy sauce, bring to the boil, cover and cook over a low heat for three minutes. Add soy sauce to taste if necessary. Soak the rice leaves briefly in plenty of cold water to make them smooth. (Handle the leaves very carefully as they break easily). Wash the chives, blanch briefly in boiling water, rinse with cold water and drain. Lay out rice plates on a damp kitchen towel. Spread the filling on the upper right half of the leaves. Fold the lower half of the plates over the filling to form a semicircle. Now fold the left half over, forming a triangle. Turn the triangle with the tip down. Fold the upper right and left corners inwards so that you get a point at the top as well. Fold the top point three centimetres inwards to form a closed pocket.
Fold the lower half of the plates over the filling to form a semicircle. Now fold the left half over, forming a triangle. Turn the triangle with the tip down. Fold the upper right and left corners inwards so that you get a point at the top as well. Fold the top point three centimetres inwards to form a closed pocket. Wrap a chive stalk around the folded lace and carefully tie the stalk into a bow. Carefully place the bag in a steamer or sieve bag. Place insert in a saucepan over boiling water. Close the pot and steam the packet for 5-8 minutes at medium heat. Arrange on a plate and serve sprinkled with sesame seeds. Serve with red chilli sauce
Wrap a chive stalk around the folded lace and carefully tie the stalk into a bow. Carefully place the bag in a steamer or sieve bag. Place insert in a saucepan over boiling water. Close the pot and steam the packet for 5-8 minutes at medium heat. Arrange on a plate and serve sprinkled with sesame seeds. Serve with red chilli sauce
Makes 2 rice bags per person