Thai beef salad with mint and coriander
Tillredning
Mix the chilli paste, fish sauce, lime juice, corn oil and pepper juice to make a dressing and put to one side. Fry the beef fillet over a medium heat on the Tepan. Slice the fillet and add it and the aubergines to the dressing. Add the remaining ingredients and mix well. Serve with roasted rice and raw cowpeas.
- 400 g beef fillet without fat
- 5 young round Thai aubergines, sliced
- 4 spring onions, sliced into rings
- 6 sprigs of coriander
- 6 sprigs of mint
- 2 shallots, sliced into rings
- 1 piece of lemon grass, finely sliced
- 2 Kaffir lime leaves, finely sliced
- 15 g chilli paste
- 15 g fish sauce
- 25 g lime juice
- 60 g red pepper, juiced
- 10 g corn oil
- 2 tbsp roasted rice
- 50 g raw Thai cowpeas, cut into pieces
