Ingredients

• 10g Szechuan peppers
• 400g pork fillet
• 150g bok choy
• 30g radish
• 10g watercress
• 5g Vietnamese mint
• 20g mango
• 150g redclaw crayfish
• 25ml sweet chilli sauce
• 5g red chillies
• 5g coriander root
• 50ml lime juice
• 100g palm sugar
• 30ml fish sauce
• 5g garlic
• 120g Hi Oleic peanuts
• 25ml chilli and lime oil
• Salt and pepper

Method:

Melt palm sugar, add sweet chilli and Hi Oleic peanuts and cook until caramel. Pour onto a plate and chill.

Season pork with Szechuan peppers and pan fry in chilli and lime oil until pink. Rest.

Make Nam Jim. Crush chilli, garlic, palm sugar and coriander root. Add lime juice and fish sauce.

Saute bok choy and crayfish, add Nam Jim sauce.

Mix salad: radish, coriander, Vietnamese mint, watercress and diced mango. Add a splash of Nam Jim sauce.

Arrange bok choy on plates and scatter over crayfish and salad. Slice pork and fan over salad.

Crush peanut mix in mortar and pestle and scatter liberally over dish.

Serves 2

 
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