STIR-FRIED MINCED BEEF WITH CHILLIES & HOLY BASIL

serves / 1

120g beef skirt

PASTE

2 tbsp peeled garlic A nice pinch sea salt

5 or 6 large thai bird’s

eye chilli (scuds) A pinch holy basil

buds and tops

STIR-FRY

2 eggs

300ml oil plus 3 tbsp oil

3 or 4 tbsp water

2 tbsp fish sauce (30ml)

A drop dark soy sauce

Pinch white sugar

Pinch clove powder

Large handful of holy

basil leaves

NAHM PLA PRIK

4 tbsp fish sauce

3-6 sliced large Thai

bird’s eye chillies

1 tsp sliced peeled thai garlic Combine and serve in a bowl

1 Coarsely mince the beef. It needs to be quite fatty and don’t be afraid of including a bit of gristle. 2Make a coarse paste with the garlic, salt and chillies by pounding in a mortar with pestle.

3 Heat the tempered wok. Heat the oil and fry the eggs. Try to keep them joined together. Lift out and leave in a warm place.

4 Add oil and immediately the paste and stir-fry for a moment. Add minced meat and continue to stir-fry for a minute until just cooked. Moisten with water.

5 Season the meat with the fish and dark soy sauces and sugar. Be careful not to make it too salty. It should taste rich, hot, salty and spicy with the basil.

6 Serve by placing the eggs in the bowl. Ladle the beef with its spicy sauce over one half of the eggs. Fold the other half over the beef. Serve with nahm pla prik

RECIPE / David Thompson, Long Chim, Crown Melbourne