Ingredients

Pork and Prawns

• 500g pork escalope meat, trimmed of fat and cut into gojouns around 1cm thick and 3cm long
• 18-24 Tiger prawns, shelled and deviened

Polenta & Sesame Coating:

• 200g polenta or semolina
• 60g sesame seeds
• 100g corn flour
• 2 eggs beaten
• maldon salt and freshly ground black pepper

Tortilla Twists

• 3 soft flour tortillas (available at most supermarkets), sliced into thin long strips
• pinsh smoked paprika
• maldon salt
• oil for deep frying

Salad

• half an iceburg letuce or 1 cos lettuce, washed trimmed and shredded
• 2 avocados diced
• 150g cherry tomatoes, quartered
• 1/2 a cucumber, finely chopped and roughly diced
• juice of half a lime
• 2 tbsp olive oil

To Serve

• 120g sour cream or creme fraich
• 100g sweet chilli jam or sauce or a sumular spicy sauce or jam (shop bought)

Method

1. Tortilla Twists: Prehat oil in a deep fryer, large saucepan or wok to 180-190C. When it is hot cook a few of the strips at a time so that they are crip and golden (this should only take about 10-15 seconds, if it takes longer you are cooking too many at a time or your oil isn't hot enough). Drain them on kitchen paper and toss them in a little salt and smoked paprika. When they have cooled store the twist in an air tight container for up to 2 days before eating.
2. Pork and Prawn Bites: Place the corn flour in a bowl and season it with a little salt and pepper. Beat the eggs in a seperate bowl. Place the polenta or semolina in a bowl with the sesame seeds, smoked paprika. Toss the pork gojouns and peeled prawns first in the corn flour, then shake off the excess flour and coat them in egg followed by the polenta and sesam mixture. Make sure that they are well coated and place them on a plate and set aside. If preparing in advance cover them with cling film and refrigerate (they can be prepared up to a day in advance.
3. To Cook: Heat the oil in a large frying pan (the oil should be 3-5cm deep) over a moderate-high heat when it is hot add the pork and prawns to it and cook them for 2-3 minutes on each side. They should be crisp and golden brown. Remove them from the pan and drain them on kitchen paper. Keep the pork and prawn warm until ready to serve.
4. Salad: Place all the salad ingredients in a bowl with the lime juice and olive oil, toss them together so that they are well distributed
5. To Serve: Place the salad into 6 bowls and ckatter the pork gojouns and prawns over the salad. Scatter the tortilla twists over the pork and prawns. Place a tablespoon of creme fraiche or sour cream in the centre of each bowl,topped with a small spoonful of chilli jam or sauce of your choice.Serve.