This recipe comes courtesy of Khun Kunyanut, chef at Thai Barn, who was awarded a prize for outstanding cooking during the 2011 ATBUK Thai cooking course with Ajarn Srisamorn.

Between September 5th and 8th 2011 a group of chefs from various Thai restaurants across the UK took part in a very special cooking course hosted the University of West London and established by ATBUK (The Association of Thai Businesses in the UK) in conjunction with the Royal Thai Embassy, London.

Ingredients

• 250g pork meat cut into ½ thick strips
• 50g roughly chopped garlic
• 50g shredded ginger
• 50g chopped shallots
• 20g shredded fingerroot (krachai)
• 5g shredded kaffir lime leaf (reserve 5 leaves)
• 3 stems chopped lemongrass
• 6 dried chillies cut into thirds
• 1 table spoon white sesame seeds
• 4 table spoons flour mix for frying or plain flour
• 3 tables spoons light soy sauce
• 1 egg
• Vegetable oil for shallow frying

Method

• 1. Combine the pork, garlic, shallots, fingerroot, kaffir lime leaves, lemongrass, dried chillies, sesame seeds in a mixing bowl.
• 2. Beat the egg and add to the mixture, add the flour mix, soy sauce and and mix well. Set aside to marinate.
• 3. Heat enough oil in a large pan so that the meat may be submerged when frying. Fry a few pieces of the pork mixture at a time. When the pork pieces are golden lift from the oil with a slotted spoon to drain. Place on kitchen paper to soak up remaining oil if desired. Lastly, fry the reserved kaffir lime leaves.
• 4. Transfer the fried pork to a serving plate and garnish with the fried lime leaves. Serve with rice and a chilli sauce of your choice.