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Ingredientes
- 1 x 3 1/2 ounces pork loin
- 3Â 1/2 ounce White crab meat, cooked
- 1 Tbsp. Sesame seeds
- 1 x Lettuce
- 2 x Plum tomatoes, seeded and sliced in strips
- 2 x Green peppers, preferably the long pale green type, seeded and
- Â Â Sliced in strips
- 1/2 x Cucumber, very thinly sliced
- 2 x Carrots, cut in slivers
- 4 sprg Thai basil
- 3 sprg fennel, up to 4
- 6 sprg rao ram
- 4 sprg mint
- 2 Tbsp. Unsalted peanuts
- 1 Tbsp. Chilli oil
- 2 tsp Sugar or possibly to taste
- 4 Tbsp. Water
- 4 Tbsp. Fish sauce
- 6 Tbsp. Lime juice
Direcciones
- Put the pork in a pan with just sufficient cool water to cover. Bring to the boil, reduce the heat and simmer till tender, about 20 min. Leave in the water for 10 min, then strain and put aside till cool.
- Shred the crab meat and slice the pork into very thin rounds. Dry roast the sesame seeds till golden brown.
- Line a platter with lettuce leaves. Arrange the tomatoes, peppers, cucumber, spring onions, carrots and herb leaves on the lettuce. Top with the pork and crab meat. Scatter over the sesame seeds.
- Make the nuoc cham dressing by dry roasting the peanuts till they have darkened a little. Grind them coarsely and mix with all the other dressing ingredients. Stir well then spoon it over and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1170g | |
| Calories 706 | |
| Calories from Fat 309 | 44% |
| Total Fat 34.77g | 43% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 6116mg | 255% |
| Potassium 2716mg | 78% |
| Total Carbs 57.34g | 15% |
| Dietary Fiber 14.8g | 49% |
| Sugars 31.62g | 21% |
| Protein 49.66g | 79% |
