Thai pork filet on a bed of salad with peanut sauce

Ingredients

Directions

1. 1

   Peel and clean the carrots and cut them into very fine sticks of about 3 cm length. Clean and wash spring onions and cut them into fine strips of about 3 cm. Clean, wash, drain very well and cut into fine strips.

2. 2

   For the vinaigrette, halve the limes and squeeze the juice. Peel ginger and grate very finely. Peel garlic and chop very finely. Mix 8 tablespoons soy sauce, lime juice, ginger and garlic well.

3. 3

   Season to taste with sugar. Add 2 tablespoons of oil. Knead vegetables, salad and vinaigrette well with your hands. Leave to stand for about 30 minutes.

4. 4

   Wash the meat, dab dry. Heat 3 tablespoons of oil in a frying pan and fry the meat thoroughly all around. Season with salt and pepper, place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

5. 5

   manufacturer) bake for about 10 minutes. Take out of the oven and let it rest for a while.

6. 6

   Meanwhile, for the dip, stir the peanut cream, crème fraîche, 5 tbsp. soy sauce and milk until smooth. Season to taste with 1 pinch of sugar. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely.

7. 7

   Wash the coriander, shake dry and pluck the leaves from the stalks. Chop the peanuts.

8. 8

   Spread the salad on a spoon. Cut the meat into about 30 very thin slices. Put one slice of meat on each spoon. Put a small blob of dip on each, sprinkle with chilli and garnish with coriander.