Main meals
Cambodian raw beef salad with peanuts T H I S C A M B O D I A N B E E F S A L A D H A S A D I S T I N C T I V E TA S T E A S I T U S E S T H E F L AVO U R F U L F I S H E X T R AC T, T U K P R A H O C . S E R V E W I T H R I C E N O O D L E S A N D S T I R - F R I E D V E G E TA B L E S F O R A N I M P R E S S I V E D I N N E R PA R T Y D I S H .
3 tbsp tuk prahoc (Cambodian fish paste)
01
juice of 3 limes
I n a bowl, beat 2 tbsp tuk prahoc with the juice of 2 limes and 2 tbsp of the sugar, until the sugar has dissolved. Add the lemon grass, shallots and garlic and mix well.
3 tbsp sugar 2 lemongrass stalks, trimmed and finely sliced 2 shallots (eschalots), peeled and finely sliced
02
03
2 garlic cloves, finely chopped 450g beef fillet, very finely sliced 1 fresh red chilli, seeded and finely sliced 50g roasted, unsalted peanuts, finely chopped or crushed a small bunch of fresh coriander, finely chopped, plus extra leaves, to garnish
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04
T oss the lime mixture with the slices of beef, then cover and place in the refrigerator for 1–2 hours. M eanwhile, in a small bowl, beat the remaining tuk prahoc with the juice of the third lime. Stir in the remaining sugar and set aside. P ut the beef slices, drained of any remaining liquid, in a clean bowl. Add the chilli, peanuts and coriander. Toss with the dressing, garnish with coriander and serve.
SERVES 4 NUTRITIONALS Energy 321kcal/1343kJ; Protein 29g; Carbohydrate 15g, of which sugars 14g; Fat 16g, of which saturates 5g; Cholesterol 65mg; Calcium 48mg; Fibre 1.6g; Sodium 78mg.
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