Sweet potato tataki, spice mayonnaise, vietnamese vinaigrette

Preparation time: 90 min

• Setting up

  Peel the sweet potatoes and cut into rectangles or cubes lengthways.

  Finely chop the lemongrass and coriander leaves, keeping a few leaves for finishing.

  Chop the green onion whistles.

• Sweet potato tataki

  Plunge the two large pieces of sweet potato into boiling, salted water.

  As they cook, prick the flesh with the tip of a knife to make sure it's cooked through. Be careful to keep the flesh intact.

  Drain the sweet potato pieces, run them under cold water to stop cooking, and blot lightly on paper towels.

  Roll the sides of the sweet potatoes in the sesame seeds, making sure they're well covered.

  In a hot pan, with vegetable oil, brown all sesame-seed-covered sides.

  Leave to cool on the counter. Ideally, cut into nice slices (5/pers.).

• Spice mayonnaise

  Clarify the egg, mix the yolk with the mustard and leave for 5 minutes. Stirring constantly
  gradually add the oil. At the end, add lemon juice, sriracha sauce
  sriracha sauce and season as required with salt and freshly ground pepper.

• Vietnamese vinaigrette

  In a bowl, whisk all ingredients together, adjusting seasoning if necessary.