Recipe By : Grand Hyatt Erawan Bankok
Serving Size : 4 Preparation Time :0:00
Categories : Thai Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sl Beef fillet (120 g)
Marinade:
100 ml White vinegar
45 g Sugar
2 cl Garlic -- finely chopped
3 ts Nam pla (Thai fish sauce)
120 g Chinese cillie paste (tau
-pan)
Dressing:
1 c Fresh lime juice
1/2 c Nam pla
2 ts Light soy sauce
60 g Fresh coriander -- finely
-chopped
60 g Shallots -- finely chopped
1 cl Garlic -- finely chopped
1 Green chilli -- deseeded
-and finely chopped
Salad:
2 sm Heads cos lettuce
1 lg Cucumber
250 g White cabbage -- shredded
-coarsely
1 sm Ripe pawpaw -- peeled & sliced
-into 5 cm long sticks
Fresh coriander leaves
To cook the beef: grill the beef until med rare and set aside.
To make the marinade and marinate the cooked beef: mix the vinegar,
sugar, garlic, nam pla, and chile paste together. Slice the meat
thinly pour over the marinade and marinate for 15 minutes.
To make the dressing: combine all the dressing ingredients and set
aside.
To serve: arrange the lettuce leaves on each plate. Trim the ends
from the cucumber and cut in half crosswise. Slice lengwise into
thin strips. Place a small amount of cabbage on the cucumber
strips, and roll up. Repeat with the pawpaw, rolling the pawpaw
sticks in cucumber strips. Place the sliced marinated beef on top
of the lettuce. Surround each serve with 3 cabbage and pawpaw
rolls. Spoon the dressing over the beef, lettuce and the rolls.
Top the beef with a generous serving of the coridander leaves.
From: Australian Vogue Wine and Food Cookbook 94/95
