Serves: 10 (ideal for cocktail parties and finger foods)

Method

Trim the pork and cut into small 2 cm x 6 cm batons, place into the egg then coat with the bread crumbs.

Place a tooth pick onto each piece, wrap with a large mint leaf and twist two of the noodles around to cover the leaf. Brush a little of the egg mix around to secure the noodles and deep fry at 185C for 1 minute.

Present on a platter lined with a banana leaf square and a bowl of Hoisin sauce for dipping.