Peel the sweet potato and cut into very fine slices, or shavings. Roast in the oven or pan-fry, with a little oil, and arrange on 4 plates.
The tiger’s milk is the main ingredient of the dish. To make it, first chop the chilli finely, then press the grated ginger through a sieve. Mix the ginger and chilli with the garlic, lime juice, stock, coriander and salt, or purée in a blender. Season and leave to chill.