Instructions: Cut the pork into narrow strips.

Chop peanuts in a food processor.

In a bowl mix pork prawns well drained carrot red onion and spring onion.

Mix peanuts coriander mint basil and chilli and scatter half over the salad stirring in lightly. Mix fish sauce and lime juice with sugar to taste.

Pour over the salad and mix in.

Pile the salad into a serving dish cover with plastic wrap and chill until needed.

Fry the medium onion and garlic in the oil until deep brown and crisp.

Remove on a slotted spoon and drain on absorbent paper.

Scatter the fried onions and garlic over the salad with the reserved herbs and peanuts.

Serve the same day.

Serves 4

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