Fragrant beef tartare with pomelo, chilli, lemongrass, roasted rice and pickled green mango

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

Ingredients

Oceania
Asia
Thailand
Australia
Spicy
Gluten-free
South East Asia

Ingredients

Method