Green pa­paya, mango and rare beef

Food and Travel (UK) - - Contents -

SERVES 4

Green pa­payas and man­goes can be found in Asian su­per­mar­kets. If you don’t have one lo­cally, look for un­der­ripe fruits in­stead.

3 spring onions, trimmed, halved and cut into juli­enne ½tbsp olive oil

180g skirt steak

1 green pa­paya, peeled and de­seeded

1 small green mango, peeled and stone re­moved

30g mint, leaves picked

30g co­rian­der, leaves picked

For the dress­ing

1 small gar­lic clove, peeled 1 red bird’s eye chilli

1tbsp caster sugar juice 2 limes

1tbsp fish sauce

To gar­nish

2tbsp mixed black and white se­same seeds

20g roasted peanuts, roughly chopped

1 red chilli, finely sliced

2tbsp crispy fried shal­lots (op­tional)

man­dolin pes­tle and mor­tar

Place the spring onions in a bowl of ice-cold water and set aside. This crisps them up and makes them curl. Driz­zle a little olive oil over the skirt steak and sea­son with sea salt and black pep­per.

Fry in a sear­ingly hot pan for 1-2 min­utes on each side (a little longer if the steak is thick) then set aside and al­low to rest.

To make the dress­ing, pound the gar­lic, chilli and sugar to a smooth paste in the pes­tle and mor­tar. Add the lime juice, fish sauce and 1 ta­ble­spoon water, mix to­gether and set aside.

Finely grate the pa­paya and mango with the man­dolin. If the fruit is soft, it’s best to finely slice the fruit and juli­enne it by hand.

When ready to serve, toss the pa­paya, mango, spring onions and herbs with the dress­ing. Slice the beef against the grain as thinly as pos­si­ble and gar­nish with the se­same seeds, peanuts, chilli and crispy fried shal­lots, if us­ing.

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