Instructions: 1 Heat a large frying pan or wok. Mix together the garlic, salt, pepper, lime juice and half the coriander in a small bowl. Add 2 tbsp oil to the pan, tip in the garlic mixture and stir-fry for 30 seconds.

2 Add the pork and stir-fry for 8-10 minutes until well browned, breaking up the mince as it cooks with a wooden spoon.

3 Heat at least 5cm/2" oil to 375F/190C in a pan or deep-fat fryer.

Add the peanuts, bamboo shoots, fish sauce or soy, honey and chillies to the pork mixture and cook for another five minutes or until the liquid has almost completely evaporated.

4 Add two of the shallots to the heated oil and deep-fry for 30 seconds or so until crispy. Remove with a slotted spoon and drain well on kitchen paper.

5 Place the remaining shallot in a bowl with the orange segments and a heaped teaspoon each of mint and coriander. Mix until well combined and pile into the middle of a large plate or platter.

6 Stir the remaining mint and coriander into the pork mixture and use to fill the lettuce leaves, arranging them around the orange salad.

Scatter over the crispy shallots and serve at once.

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