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Thaï salad spiral expert

Spiral Expert

Thaï salad spiral expert
 

Preparation : 30 min Resting : -
Cooking : 5 min Equipment : Spiral Expert + Tagliatelle Cone
Difficulty :
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Serves 4 PEOPLE :
6 medium-sized carrots (300g)
3 ridge cucumbers (300g)
¼ green cabbage (150g)
500 g beef steak
1 tbsp sunflower oil
50 g peanuts, coarsely ground
Salt & pepper
FOR THE SAUCE :
2 tbsp nam pla sauce
2 tbsp demerara sugar
3 limes
2 garlic cloves
½ bunch fresh coriander
1 small chilli pepper, deseeded
1To make the sauce: juice the limes, strip the coriander leaves from their stalks, peel the garlic and remove the green shoots, and destalk the chilli pepper. Place all the ingredients in the mini bowl of your food processor. Blend for 30 seconds. Set aside in a bowl.
2Peel and top and tail the carrots and cucumbers. Spiralize with TAGLIATELLE cone. Cut into smaller tagliatelles. Set the vegetables aside in a large bowl with half the sauce.
3Slice the cabbage using the 2mm slicing disc. Add into the large vegetable bowl and toss with half the sauce.
4Cook the beef in a frying pan with the oil over a moderate heat for 5 minutes. You may need to adjust the cooking time, depending on whether you like your meat rare or well cooked. Cut into thin strips.
5Divide the vegetables between the plates and season. Arrange the strips of beef on top, scatter with the peanuts, a little of the remaining sauce and fresh coriander leaves.

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