They might sound unusual, but Simon Rimmer's oriental-style trotters are packed with Eastern flavour
For the sauce
Put the trotters, black peppercorns, bay leaf, sea salt and coriander seeds in a pan, add enough water to just cover them, bring to boil and simmer for about 1½ hours until tender, then drain and cool slightly.
Deep-fry for about 12 minutes at 160°C until crispy and blistered.
For the sauce, in a pan place the lemongrass, soy, ginger, garlic, chilli, sugar, limes and fish sauce. Bring to a simmer for 5 minutes, then stir in the cornflour and heat until thickened.
Serve with lime wedges, sticky rice and coriander.
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