Ingredients:

200 gram of blanched pork neck, sliced

200 gram of cooked prawns, peeled and devained

1 cup of coconut cream

2 cups of coconut milk

1 cup of beansprout, tailed off

6 sneak beans, cut into about 1 inch long pieces

1/2 banana flower, finely sliced

1/2 cup of lemon basil leaves

Salad Dressing:

3 Long red chilli (Fresh)

6 cloves of garlic

1/4 cup of fish sauce

2 tbsp of sugar

2 tbsp of lime juice

2 tbsp of tamarind juice

Salad dressing:

• Put long red chilli, garlic into a mortar and pestle. Pound until smooth. Then season with fish sauce, sugar, lime juice.

Method:

• Simmer coconut milk in a pot then blanch pork.
• blanch beansprout in the same milk and remove from the heat and set it aside.
• Do the same with the sneak beans then the banana flower in the coconut milk.
• In a mixing bowl put pork, prawn, beansprout, sneak bean, banana flower and coconut cream together.
• Then add salad dressing and lemon basil.
• Gently toss and mix. Than serve.