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Beef Carpaccio with Green Papaya Salad, Shallots and Chilli Peanuts

23

Apr
2015

Beef Carpaccio with Green Papaya Salad, Shallots and Chilli Peanuts

On 23, Apr 2015 | In | By admin

Don’t let the fish sauce scare you away from this delectable dish. Simply chop up some vegetables, add a couple pieces of tender beef, and top it off with peanuts and sauce to experience the refreshing taste of summer.

*Serves 4 people

8 oz. clean fillet of beef cut into 4 2 oz. pieces

canola oil as needed

Sauce

2 oz. lime juice

2 oz. fish sauce

2 oz. sugar

1 oz. Thai chili spice

2 oz. water

Salad

1 ea. green papaya (julienned)

1 ea. carrot (julienned)

2 oz. napa cabbage (julienned)

2 ea. shallot (cut thin on mandoline slicer)

1 oz. togarachi

2 oz. roasted, peeled and salted peanuts

*Put the beef in between 2 sheets of oiled plastic wrap. Pound with flat mullet until thin. Mix the wet ingredients together. Mix the salad ingredients together. Dress the salad with vinaigrette. Mix the peanuts with togarachi. Put the beef in the center of the plate. Garnish with peanuts and put salad in the middle of the plate. Ready to serve!

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