Sakoo sai moo (tapioca pork dumplings)

Step 1: Heat 1 tbsp neutral oil in a wok over a medium heat and fry 4 shallots with the pounded 3 cloves garlic and 2 coriander roots until soft and golden, about 3 minutes.

Step 2: Add 5 ½ oz minced pork and stir-fry, breaking it up, until no pink remains and it reaches 160°F, about 4 minutes.

Step 3: Add 1 ¾ oz sweet preserved radish, 2 ⅛ oz palm sugar, 1 tbsp fish sauce and ½ tsp ground white pepper and cook, stirring, until the mixture is dark, sticky and dry enough to hold together, about 8 minutes. Stir in 2 ⅛ oz roasted peanuts and cool completely.

Step 4: Mix 7 oz small tapioca pearls with ½ cup warm water, a little at a time, until every pearl is damp and the mass holds when squeezed. Cover and rest for 15 minutes.

Step 5: Roll the filling into 2 cm balls. Flatten a tablespoon of tapioca in your palm, set a ball in the middle and press the pearls around it into a smooth ball. Repeat, setting them on oiled leaves or baking paper.

Step 6: Steam over boiling water on a high heat until the pearls are almost completely clear with only tiny white dots, 12–15 minutes.

Step 7: Meanwhile fry 6 cloves garlic in 4 tbsp neutral oil over a low heat until pale gold, then pour into a bowl to stop it darkening.

Step 8: Drizzle the dumplings with garlic oil and serve warm with 12 lettuce leaves, 1 handful coriander leaves and 4 bird's-eye chillies for wrapping.