Clean and peel the radish and cut into fine strips. Clean spring onions, cut into strips. Mix the onions, except for a little for garnishing, and the radish, sprinkle with salt and put aside.
Peel the garlic and crush it with a little salt. Cut the meat into cubes and chop finely. Mix meat, garlic, soy sauce and 1 tbsp. oil. Season with pepper and possibly salt. Keep cold.
Peel the lemon grass so that the soft interior is left. Chop this very finely. Roast the peanut kernels in a pan without fat. Remove from heat, stir in 1 tbsp. oil and lemongrass, set aside.
For the eggs, boil about 1 litre of water in a narrow, high pot. Add vinegar. Beat the eggs one by one into a cup. Slide one after the other into the boiling vinegar water.
Cook for approx. 3 minutes, while carefully pressing the egg white with tablespoons against the egg yolk. Lift out with a skimmer and let it drip off.
Spread the radish mixture onto plates. Place the tartar on each plate and place 1 egg on top. Sprinkle with peanut mixture and pepper. Garnish with onion strips and serve sprinkled with remaining sesame oil.