for 4 person

Lasagne

400 g	minced meat (pork)
120 g	shelled, cooked prawn tails, finely chopped
40 g	ginger, finely grated
3	garlic cloves, finely chopped
1	spring onion incl. green part, finely chopped
1 tbsp	soy sauce
1	rolled tarte flambée dough (approx. 24 x 30 cm)
3 leaf	Chinese cabbage

Cook

water, boiling

To serve

2 tbsp	soy sauce
1 tbsp	balsamic vinegar
1 tbsp	Chili crunch (see note)
1 tbsp	black sesame seeds

How it's done

Lasagne

Place the mince in a bowl along with all the other ingredients up to and including the onion, mix well. Unroll the pastry, cut horizontally into thirds. Roll out the dough strips to widen them slightly and cut them to fit the size of the dish. Spread 1/3 of the meat mixture over the base of the prepared dish. Place a Chinese cabbage leaf on top, followed by a sheet of dough. Repeat the process with the remaining ingredients.

Cook

Place the dish in a large frying pan. Heat the pan, pour in water until it reaches halfway up the side of the pan, cover and cook over a medium heat for about 20 mins.

To serve

Cut the lasagne and plate up. Mix the soya sauce and vinegar, drizzle over the top along with the chilli crunch, sprinkle with sesame seeds.

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