Thai Meat Salad

Summary

Ingredients

• 3 tablespoon oil (peanut oil)
• 150 g chicken breast fillet (s)
• 150 g pork tenderloin (s)
• 2 shallot (s), finely chopped
• 1 clove garlic, finely chopped
• 100 g shrimp, cooked ready to cook
• Salt and pepper (Sichuan pepper)
• 1 large pineapple
• 1 tablespoon fish sauce
• 2 tablespoon peanuts, roasted
• 3 tablespoon lime juice, if available kaffir lemon juice
• Palm sugar

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Instructions

1. Mortar the Sichuan pepper and use it to pepper the chicken breast fillet and pork fillet. Sear both in a pan or in a wok in 2 tablespoons of oil for 3 minutes. Add shallots, garlic and shrimp and cook covered for another 5 minutes over low heat. Remove the meat, add a little salt and cut into strips. Put the meat strips in a bowl. Add the frying stock and shrimp and let cool.
2. Halve the pineapple and cut out the woody center piece with a knife. Make sure that the outer wall of the fruit is not damaged when it is removed from the stalk. Hollow out the pineapple halves with a spoon or a ball cutter. Also make sure that there are no holes in the outer wall of the pineapple. Put the pineapple pieces in a colander and let the juice drain off. Smooth the inside of the pineapple with a spoon.
3. Mix the peanuts, lime juice and fish sauce with 1 tablespoon of oil and add to the pineapple pieces. Remove the meat and shrimp from the frying stock and add. The frying stock is not added. Season to taste with the palm sugar. Consider the sweetness of the pineapple when it comes to the amount of sugar! Mix everything thoroughly and serve in the pineapple halves.
4. Tip: you can also use 5-6 baby pineapples as a snack and serve the same way in the hollowed out halves.