|4 each 6 oz. Veal cutlets||4 each Large sweet potatoes||1 Tbsp. Five spice seasoning||3 Tbsp. Peanut oil|
|4 sprigs Fresh cilantro||½ tsp. Chilli powder||2 each Fresh garlic clove||4 each Tomatoes|
|2 each Shallots||4 oz. Canned sweet corn||2 tsp. Lime juice||1 tsp. Brown sugar|
|To taste Fresh ground pepper||To taste Sea salt||As needed Aluminium foil|
Pre-heat the oven to 425°F.
Wash the sweet potatoes and prick holes in them. Wrap each potato in tinfoil, place the potatoes in the centre of the oven and bake for about 35 minutes.
In the meantime, cut the veal cutlets into strips, going with the grain. Mix the five-spice powder with two tablespoons of peanut oil and marinade the strips of veal in this mixture.
Remove the coriander leaves from their stalks, wash them and chop them finely. Peel the cloves of garlic and chop finely. Wash the tomatoes, remove stalks, cut into quarters, remove the seeds and dice the flesh. Peel the shallots and chop finely. Drain the sweetcorn in a sieve. Mix all the ingredients together, then add the lime juice, the brown sugar and salt and pepper to taste.
Heat a non-stick frying pan, add a tablespoon of peanut oil and fry the strips of veal, tossing frequently. Remove the sweet potatoes from the oven, take them out of the tinfoil and cut the potatoes crosswise. Press the soft potato to the sides slightly to make a well in the middle. Spoon the vegetable mixture into the potato and lay the strips of veal on top. Serve immediately.