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

Preparation info
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By Christine Manfield

Published 1999

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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.)