|Preparation : 15 min||Resting : -|
|Cooking : 5 min||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||red onion, sliced
|50||g unsalted peanuts
|700||g minced beef (tartare)
|8||g bunch Thai basil
|300||g rice or soybean noodles
|10||- 15 cherry tomatoes, halved
|THAI SALAD DRESSING:|
|1||small chilli, seeded|
|6||tbsp fish sauce|
|juice of 1 lime|
|2||tsp golden cane or palm sugar|
|1||Place the peanuts in the metal bowl and run the EXPERT programme, 20 seconds/|
speed 15. Set aside and prepare the Thai salad dressing.
|2||Place the meat in the metal bowl with the Thai basil (set aside a few leaves for|
garnish). Add half of the Thai salad dressing via the cap opening in the lid. Run
the EXPERT programme, 5 minutes/speed 1A/60 °C. The meat will marinate * and
|3||Meanwhile, put the rice noodles into a bowl of boiling water for 3-5 minutes, drain|
and set aside in cold water until required.
|4||Place a serving of rice noodles on each plate, top with the marinated* meat,|
season with the remaining dressing. Garnish with cucumber, cherry tomato halves,
red onion and peanuts. Decorate with basil and coriander leaves.
|Thai salad dressing|
|1||Put all the ingredients in the mini bowl. Run the FOOD PROCESSOR programme 30 seconds.|
the neat needs to be sliced small for it to cook or brown otherwise it will need to be set to cook for longer and or at a higher temp.
I don't like beef tartare so I used tiger prawns. I also had to use juice of 3 limes. I used shallots instead of onions, it tasted sweeter and less intensed. Otherwise good recipe.