Catching up with the Cookery Channel yesterday evening I spotted Peter Gordon of the Sugar Club restaurant describing this ultra-yummy recipe on a Rick Stein programme. Everything Peter Gordon does on television looks wonderful to me *drool*
He made it with kangaroo (um…), but he said lots of other things would work well: chicken, lamb etc etc
1. Take about a tablespoon of white rice (e.g. sushi rice, basmati), pop it in a bowl and toast it in the oven (180) for about 10 minutes. Let it cool and then grind it up quite finely (but not to dust–leave a bit of texture) in a little grinder of some sort.
2. Toast a couple of good handfuls of unsalted peanuts as above, and when they’re cool bash them around a bit in a mortar with a pestle until they’re crumbled.
3. Finely grate the zest of 3 limes into a bowl.
4. Squeeze the juice of all 6 limes into the same bowl.
5. Grate in about 80g of palm sugar.
6. Add 1-2 tablespoons of soy sauce
7. Add 1 tablespoon of fish sauce
8. Thinly slice a couple of shallots and add them to the mix.
9. Thinly slice your freshly-cooked and still warm meat/fish/whatever and add it to the bowl.
10. Take some fresh coriander and mint leaves and sprinkle them in.
Toss it all around and enjoy!
Hmmm… a handful of rice noodles would be a good addition, I reckon.
Edited: Oops! I left out the shallots…