This is Northern Thai salad and is traditionally served as a canapé or starter in lettuce leaves. Its sweet, salty, sour flavour is quite addictive and gives you an instant hit of those Thai flavours. I like to serve it as a main with Thai Jasmine rice but it can be served in the lettuce leaves or in small bowl with the leaves beside it.
Try this with left over roasted/cooked pork. I made it with the leftovers of the Sunday joint, which I diced into very small cubes and fried as above from point 2. The pork became crispy and it was delicious. You can also use turkey thigh mince and chicken mince which make great alternatives.
To get ahead, make up until the end of step 2, cover and chill for up to 24 hours. Bring back up to room temperature before finishing the recipe.