- 250g beef schnitzel
- red chilli
- 1 Tbsp Tamari soya sauce
- ½ Tbsp fish sauce
- 2 coriander roots, crushed
- 1 Tbsp olive oil
In a bowl, mix all the above ingredients except for the beef. Add the beef, cover and leave to marinate for at least 10 minutes. On a hot BBQ or grill pan, cook the beef whole for 4 minutes each side. Allow to rest, and begin to prepare the Nam Jim.
Mandarin Nam Jim
3 mandarins, peeled
2 limes, peeled
4 coriander roots
4 cloves garlic
handful fresh mint leaves
3 Tbsp Thai fish sauce
1 Tbsp brown sugar
1 Tbsp soy sauce
In a mortar and pestle or a bowl, crush together the first five ingredients until fragrant. Add the fish sauce, brown sugar and soy sauce and mix. Taste and adjust according to the flavour; you need a good balance of sweet, salty and sour.
Noodle salad
2 x 350g packets Singapore noodles
4 baby cucumbers, peeled into strips
6 (1 pkt) baby carrots, peeled into strips
2 red chillies, finely sliced
4 shallots, finely sliced
2 mandarins, segmented and lightly crushed
In a large bowl, cover the noodles with boiling water and sit for 1 minute. Drain and top with the vegetables and mandarin.
To serve:
Slice the beef schnitzel thinly. Arrange the noodle salad in 4 individual bowls, top with the sliced beef then pour over the Nam Jim. Garnish with fresh coriander leaves and chopped red chilli if you fancy a bit more heat.