• Remove centre veins from makrut lime leaves, then very finely chop. • Drain sweetcorn. • In a small bowl, combine makrut leaves, oyster sauce, the brown sugar and the water. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and crushed peanuts. • Dip pork schnitzels into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.

• Wipe out frying pan and return to medium-low heat. Cook oyster sauce mixture, stirring, until bubbling, 1 minute. • Meanwhile, in a small bowl, combine mayonnaise and the soy sauce. • In a large bowl, combine deluxe slaw mix, corn, soy-mayonnaise and a drizzle of olive oil. Season.

• Slice pork. • Divide peanut-crumbed pork and sesame slaw between plates. • Spoon makrut lime-oyster sauce over pork to serve. Enjoy!