Name: Fragrant beef tartare with pomelo, chilli, lemongrass, roasted rice and pickled green mango
Cuisine: Australian
Ingredients: 3 large red chillies; 24 Thai basil leaves or holy basil leaves, chopped; 2 tablespoons Green Mango Pickle; 1 x 500 g fillet of beef, cut into 6 slices; 2 dried bird’s-eye chillies, crushed; 2 cloves garlic, crushed; 25 ml Sugar Syrup; 50 ml fish sauce; 1 red bird’s-eye chilli, minced; 24 baby spinach leaves, washed; 24 Thai basil leaves or holy basil leaves; 150 ml strained lime juice; 24 spearmint leaves; 1 stalk lemongrass, minced; 6 teaspoons Larp Paste; 1 pomelo; 60 ml vegetable oil; 2 kaffir lime leaves, shredded; 24 spearmint leaves, chopped; 3 red shallots, finely sliced; 2 tablespoons jasmine rice

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Here I take the idea and flavours of Thai larp, an exotic steak tartare, and interpret it to suit my palate and preferred cooking style. Chicken can be substituted for the beef, if you like, but cook it a little longer (until just cooked through) before mincing it with the spice paste. (the seasoned beef is pictured here with the components that make up the salad.)