Asian salad with juicy pork tenderloin and shrimp
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Photo: Mathias Neubauer
31 min
Total Time
6 min
Cooking Time
25 min
Preperation Time
Ingredients
| 600 g | pork tenderloin |
| 12 | king prawn tails, shell on |
| 1 | red chili pepper |
| 20 g | ginger |
| 1 | clove of garlic |
| 1 | lime |
| 2 tbsp. | honey |
| 1 tsp. | curry powder |
| 4 tbsp. | light soy sauce |
| 1 | small papaya |
| 2 stalks | spring onion (or spring onions) |
| 150 g | sugar snap peas |
| 150 g | soybeans (fresh or frozen) |
| 1 handful | fresh coriander |
| 1 bunch | Thai basil (or basil) |
| 2 tbsp. | sesame oil |
| 3 tbsp. | peanut oil |
| some | salt |
| some | freshly ground pepper |
| some | toasted sesame seeds |
Instructions
Step 1 of 4:
Rinse the meat and prawns, pat dry, and place in the Pressure Cooker. Wash and trim the chilli, then cut lengthwise into fine strips. Peel the ginger and garlic and dice finely. Squeeze the lime. Mix the juice with honey, curry powder, garlic, ginger, chilli, soy sauce, and 200 ml water, then pour over the meat and prawns.
Step 2 of 4:
Close the Pressure Cooker and cook everything on level 2 (Cooking Indicator: 1 ring) for 6 min. Remove the pot from the heat source and leave to stand beside the hob for 4 min.
Step 3 of 4:
Meanwhile, peel the papaya, halve it, remove the seeds, and cut the flesh into pieces. Wash and trim the spring onions and cut into thin rings. Trim and halve the mangetout and blanch with the soybeans for about 1 min., then rinse in cold water. Put everything into a large bowl. Wash the herbs, pluck off the leaves, and add them.
Step 4 of 4:
Release the steam from the pot, remove the fillet, cut into slices, and arrange on plates with the prawns. Whisk both oils with the cooking liquid. Drizzle 3 tbsp. vinaigrette over the salad and toss lightly. Season the salad with salt and pepper, adjust to taste, and divide up. Drizzle the prawns and meat with the remaining vinaigrette and serve sprinkled with sesame seeds.
