A super quick and easy salad that hit all the notes that Khmer cuisine is famous for. Please note the recipe calls for about an hour or two in the refrigerator which is listed below as the cook time. Also you should be able to find tuk prahac at you local Asian market, otherwise substitute fish sauce.
Course Salad
Cuisine Khmer
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4
Calories 479kcal
Author Darlene at International Cuisine
Ingredients
3TbspTuk Prahoc
3limesJuice of
3Tbsp Palm Sugar
2stalkslemon grasstrimmed and finely sliced
2shallotspeeled and finely sliced
2 clovesgarlic
1 lbbeef filet finely sliced, premium grade
1red chilifinely sliced
2ozpeanutsroasted and unsalted
6leavesBasil
1/2white onion peeled and finely sliced
1cucumberpeeled and sliced for garnish
Instructions
In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved. Add the lemongrass, shallots, onion, basil and garlic and mix well. Toss in the slices of beef, cover and place in the refrigerator for 1-2 hours.
Meanwhile, in a small bowl, whisk the remaining tuk prahoc with the juice of the third lime. Stir in the remaining palm sugar until it dissolves and set aside.
Put the beef slices, drained of any remaining liquid in a clean bowl. Add the chili, and peanuts. Toss with the dressing, garnish with coriander leaves and serve immediately alongside some cucumber slices.