Yield: 4 servings
|4 \N||120 g slices beef fillet|
|100 millilitres||White vinegar|
|2 \N||Cloves garlic, chopped finely|
|1 cup||Fresh lime juice|
|½ cup||Nam Pla|
|2 teaspoons||Light soy sauce|
|60 grams||Fresh coriander, chopped finely|
|2 smalls||Heads cos lettuce|
|250 grams||White cabbage, shredded coarsely|
|3 teaspoons||Nam Pla (Thai fish sauce)|
|120 grams||Chinese cillie paste (Tau Pan)|
|60 grams||Shallots, chopped finely|
|1 \N||Clove garlic, chopped finely|
|1 \N||Green chilli, deseeded and chopped fine|
|1 small||Ripe pawpaw, peeled & sliced into 5 cm long sticks|
|\N \N||Fresh coriander leaves|
To cook the beef: grill the beef until med rare and set aside.
To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together. Slice the meat thinly pour over the marinade and marinate for 15 mins.
To make the dressing: combine all the dressing ingredients and set aside.
To serve: arrange the lettuce leaves on each plate. Trim the ends from the cucumber and cut in half crosswise. Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd marinated beef on top of the lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls. Top the beef with a generous serving of the coridander leaves. By Grand Hyatt Erawan Bankok
From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell Abbott 8/94.