Serves: 4
Ingredients:
60ml (¼ cup) fish sauce
60ml (¼ cup) lime juice
15ml (1 tbsp) kecap manis (sweet Indonesian soy sauce)
15ml (1 tbsp) sesame oil
15ml (1 tbsp) grated palm sugar (or use brown sugar)
15ml (1 tbsp) green peppercorns in brine, drained, crushed
600g rump steak
1 medium green papaya (or use green mango or a pomelo)
1 carrot
375ml (1 cups) bean sprouts, trimmed
125ml (½ cup) fresh mint leaves, torn
125ml (½ cup) fresh coriander leaves
10ml (2 tsp) tamarind puree
1 long red chilli, finely chopped
1 green onion, thinly sliced
To serve:
30ml (2 tbsp) spring onions, sliced and fried
Lime wedges
Method:
- Combine fish sauce, lime juice, kecap manis, oil and palm sugar in a small bowl. Place the crushed peppercorns in a large, shallow glass or ceramic dish. Add half the fish-sauce mixture and stir to combine. Add the steak, turning to coat. Cover and refrigerate for 30 minutes. Reserve the remaining fish sauce mixture.
- Preheat a braai to medium high heat.
- Remove the steak from the marinade, discarding the marinade. Braai for 3- 4 minutes each side for a medium rare steak, or cook to your preference. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Slice thinly.
- Using a julienne peeler, cut the papaya and carrot into long, thin strips.
- Combine the papaya, carrot, bean sprouts, mint and coriander in a bowl.
- Add the tamarind puree, chilli, onion and remaining sugar to reserved fish sauce mixture to create a dressing. Stir until the sugar has dissolved.
- Arrange the salad on a serving platter. Top with the sliced steak, drizzle with the dressing, sprinkle with the fried spring onions and serve with lime wedges.
