Thai Beef Salad - Yam Nua
A spicy, lemony dressing gives a kick to this easily prepared salad. Serve it either
as a component of a complete Thai meal or by itself as an original
starter.
Ingredient - Make 1 serving
For the dressing
2 bird’s eye chillies1 red chilli 2 cloves garlic, peeled 2 tbsp lemon juice 1 tbsp fish sauce 1 tsp sugar 150g grilled steak, cut into thin slices 60g cucumber, quartered lengthways, deseeded and thinly sliced 60g cherry tomatoes, halved 60g red onion, thinly sliced 1 spring onion (scallion), sliced into short lengths 1 tsp fresh chopped coriander 1 tsp fresh chopped Thai parsley
FOR THE GARNISH
green salad leaves
fresh coriander leaves for sprinkling
carved red radish flower (optional)
To make the dressing, pound the chillies and garlic
together in a mortar, then mix with all the remaining dressing
ingredients in a salad bowl.
Add the beef and remaining ingredients and toss
lightly. Transfer to a serving dish lined with salad leaves, sprinkle
over the coriander leaves and garnish with the carved radish flower.
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