Gastronomixs

Thai fillet of lamb salad

Thai fillet of lamb salad

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Ingredients

500

g

fillet of lamb

3

 

red chilli peppers

4

cloves

garlic

2

 

limes

1

tbsp

sugar

1

tsp

salt

2

tbsp

fish sauce

1

tbsp

soya sauce

 2

tbsp

juice from pickled garlic

30

 

cherry tomatoes

1

 

cucumber

1

 

onion

2

stalks

spring onion

2

stalks

Thai parsley

Preparation method

  • Sear the meat in a pan with a little oil until medium rare.
  • Leave to rest in an oven or heating cabinet at 60°C for ten minutes.
  • To make the dressing, finely grind some garlic and the red chilli pepper with a pestle and mortar.
  • Season to taste with lime juice, sugar, soya sauce, salt, fish source, and pickled garlic juice.
  • Cut the vegetables into the required shape and place everything in a bowl.
  • Slice the meat into thin slices and immediately marinate with the dressing.
  • Mix the meat with the vegetables and season with a little of the dressing.
  • Combine all ingredients loosely.

Serving suggestions

  • As a salad on its own.
  • As a topping for a sandwich. Finish off with some fresh coriander and Thai basil.
  • As a filling for steamed (Vietnamese) rice sheets.

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