Thien Duong Salad with Pork and Tiger Prawns

Name: Thien Duong Salad with Pork and Tiger Prawns
Cuisine: Thailand
Ingredients: slice of fresh root ginger; 1 garlic clove, peeled; 1 small red onion or 2 shallots, peeled; 3 oz / 85 g bean sprouts, blanched and drained; 1 carrot, peeled and cut into julienne strips; 1 pomelo; fresh lime juice, to taste; 1 lemon grass stalk, thinly sliced; 1 tsp grated fresh root ginger; 1 small red onion or 2 shallots, peeled; herbs, to garnish; 8 fresh tiger prawns; 6–8 oz / 170–230 g piece pork tenderloin, thinly sliced; 1 in / 2.5 cm piece lemon grass stalk; 2 tsp salt; 1 cucumber; lettuce or radicchio; lettuce or radicchio; coriander leaves, shredded; mint leaves or basil leaves, shredded; sugar, to taste; fish sauce, to taste; 2 oz / 60 g dry roasted peanuts, crushed; mint leaves or basil leaves, shredded; 1–2 red or green chillies, sliced

Goi Buoi Tom Tit

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Although I learned this recipe in Bangkok, it is a Vietnamese dish.

Ingredients

slice of fresh root ginger
1 garlic clove, peeled
1 in / 2.5

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Put the ginger, garlic and lemon grass in a saucepan with about ½ pt / 280 ml. water. Bring to the boil, and simmer for a few minutes. Lower the heat, drop in the pork, and poach for 3–5 minutes. Rem