Thai salad with shrimp, pork and lemongrass

Ingredients for 2 servings:

• 250 g shrimp(s), medium-sized, raw, peeled
• 100 g lean minced pork
• 1 tsp oil, peanut or sunflower oil
• 1 dashes soy sauce
• 1 dashes fish sauce
• 8 stalks of lemongrass, only the thick end, approx. 6-8 cm
• 12 shallots, Thai, red or 8 medium shallots
• 6 spring onions, Thai or 3 German
• 1 large garlic clove(s)
• 1 large chili pepper(s), Thai
• 4 sprigs of mint, the leaves
• 2 m.-large kaffir lime leaves
• 6 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• ½ tsp chili powder OR:
• 1 chilli pepper(s), dried, crumbled, if you like it hotter use more

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

light, fresh, aromatic, spicy

Wash the prawns, drain them, and make a deep cut along their backs, removing the intestines. Bring salted water to a boil and add the prawns briefly. Immediately reduce the heat, let them stand for 1-2 minutes, then drain through a sieve and let them drain. I use an induction hob; if you have a regular stove, simply remove the pan from the heat after it has boiled. Heat the oil in a non-stick pan over medium heat. Sauté the minced pork rather than fry it. The meat shouldn’t brown, but it shouldn’t cook in its own juices either. Season lightly with a dash each of soy sauce and fish sauce. Add 1-2 tablespoons of water and cook for a moment longer. This should take no longer than three minutes. Mix the lime juice, fish sauce, and palm sugar together and season with chili powder. If you like it hotter, add more. Remove the outer leaves of the lemongrass stalks and cut them into wafer-thin rings, about 6-8 cm from the thick end. Finely slice the shallots and the spring onions into 2 cm pieces. Halve the red chili lengthwise, deseed, and slice into thin strips. Finely dice the garlic clove. Remove the center rib from the kaffir lime leaves, roll the leaves, and slice into very thin strips. Pluck the mint leaves from the stems and roughly chop. Mix everything, except the kaffir lime strips, in a bowl. Arrange on a platter and sprinkle with the lime strips. Fragrant rice goes well with this dish.