Yam Nuea Nam Tok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g rump steak (s), or similar
- 2 shallot (s), or small onions, halved and thinly sliced
- 5 spring onion (s), Asian, sliced
- 1 handful coriander, long, (Pak Chee Farang), chopped
- 1 handful coriander greens, chopped
- 1 tablespoon semolina, (rice semolina)
- 1 teaspoon chilli pepper (s), dried, crushed
For the dressing:
- 1 large coriander root (s), skin scraped off
- 1 pinch (s) salt
- 3 clove (s) garlic, peeled
- 3 chilli pepper (s), (bird`s eye chillies)
- 0.5 tablespoon ½ sugar, white
- 1 tablespoon palm sugar (if hard, pound in a mortar beforehand)
- 4 tablespoon lime juice
- 2 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Grill meat or fry medium in a wok in very little oil on both sides (about 3 minutes each side). Wrap in aluminum foil and let rest a little.
- Mash the ingredients for the dressing in a mortar in this order: coriander root, salt, garlic, chillies, sugar, lime juice, fish sauce.
- Mix the onions, spring onions, both kinds of coriander, chili pepper and rice semolina in a bowl. Cut the meat into thin slices and place in the bowl. Mix well with the dressing and then arrange on two plates.
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