- 65 gm jasmine rice (1/3 cup)
- 2 tbsp vegetable oil
- 4 skirt steaks (about 200gm each), trimmed
- 1 green papaya (about 400gm), cut into julienne with a mandolin
- 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced widthways
- 2 long red chillies, cut into julienne
- 2 golden shallots, thinly sliced on a mandolin
- 1 cup each Thai basil, coriander and Vietnamese mint (loosely packed)
- To serve: fried shallots (see note)
- 75 ml rice wine vinegar
- 75 ml fish sauce
- 2 tbsp caster sugar
- 1 long red chilli, slit lengthways
- 1 garlic clove, finely chopped
- 75 ml lime juice
- 1Preheat oven to 180C. Scatter rice on a baking tray and roast, stirring occasionally, until golden (4-5 minutes). Cool slightly, finely grind in a mortar and pestle, set aside.
- 2Meanwhile, for lime dressing, combine vinegar, fish sauce and sugar in a saucepan over medium heat, stir to combine, add chilli and garlic, bring to the simmer. Remove from heat, cool to room temperature, discard chilli, add lime juice and set aside.
- 3Heat oil in a large frying pan over high heat, add steak in batches, season to taste and cook until brown (3-5 minutes), turn and cook until cooked to your liking (1 minute for rare). Set aside to rest (10 minutes). Just before serving, thickly slice widthways.
- 4Meanwhile, combine papaya, cucumber, chilli, golden shallot and herbs in a large bowl, toss gently to combine, drizzle with dressing and serve with steak, scattered with fried shallots and roasted rice.
Fried shallots are available from Asian grocers and the Asian section of major supermarkets.
This recipe is from the September 2010 issue of
Drink Suggestion: Grüner veltliner with spice. Drink suggestion by Paul Aron
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