Green papaya, mango and rare beef
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
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.