Asian sen­sa­tions!

Far Eastern sal­ads that look as good as they taste

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

un­til smok­ing hot. Add the minced pork, sea­son with the white pep­per and a pinch of salt, then toss un­til golden and start­ing to crisp. Add 2 chopped spring onions and the red Thai paste, and cook for 1 minute.

Pour in the stock, and turn down the heat, cook­ing for a fur­ther 20 min­utes, or un­til the stock has evap­o­rated and the pork is ten­der, cooked and start­ing to crisp up again.

In a sep­a­rate pan, heat the rest of the ground­nut oil. Add the cube of bread; if it browns in 10 sec­onds, your oil is hot enough. In batches, fry the basil leaves for 3 sec­onds, un­til they’re translu­cent and crisp (care­ful of the hot oil, as it may spit). Re­move the crispy leaves with a slot­ted spoon and dry on kitchen pa­per.

To serve, place the let­tuce leaves on a serv­ing plate, scat­ter over the pork, pick­led car­rots, re­served spring onion and the crispy basil leaves. Driz­zle with a lit­tle of the car­rots’ pick­ling liq­uid and serve.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.