1 cup blanched minced pork

3 tablespoons tender petals of torch ginger, julienned

2 tablespoons cashew nuts, soaked in salt water and drained

1 tablespoon bergamot peel, julienned

1 tablespoon tender white part of lemongrass, julienned

1 tablespoon bergamot leaf, julienned

1 tablespoon fried shallot flakes

1 tablespoon fried garlic flakes

Enough oil for deep-frying

For the dressing:

8 cloves small garlic

12 small shallots

2 tablespoon palm sugar

2 chili (I use prik chee fah - พริกชี้ฟ้า - They are about three times bigger than bird's eye chili - พริกขี้หนู - but less pungent and spicy)

2 tablespoon lime juice

2 tablespoon tamarind paste

1 tablespoon fish sauce

Pinch of salt