Learn to make refreshing Cambodian pomelo salad with beef fillet

A simple salad that pairs seared beef fillet (or tofu) with crunchy peanuts, citrusy pomelo and a zingy asian-style dressing.

INGREDIENTS

Chili Dressing (Teak Trey Mtas): • 2 shallots 4 garlic 2 red long chili (de-seeded) • 2 pcs coriander root 1/4 cup boiled water • 1 tablespoon sugar • 1 teaspoon salt • 2 & 1/2 tablespoon fish sauce • 2 pcs lime, juiced • 2 tablespoon sweet chili sauce Salad: • 150g pomelo*, segmented • 150g beef* (strips) OR tofu (cube) • 30g mixed herb* (basil, coriander. mint) • 1 tablespoon crushed peanuts • 1 tomato • Half red bell pepper 4 tbs salad dressing

STEPS

Prepare Dressing • Process shallot, garlic, red chili, coriander & water in food processor until fine. • Add sugar, salt, fish sauce, lime juice & sweet chili sauce. Stir until sugar is dissolved.

Prepare Salad • Prepare pomelo and mixed herb. Slice tomato and bell pepper, add all the ingredients into a mixing bowel • Add 3 tablespoon chili dressing to the mixing bowl and toss salad with hand. • Mix beef or tofu with 1 tablespoon chili dressing. Heat up pan and cook beef or tofu until it's no longer pink. Pour the beef or tofu over the salad mixture and toss again with hand. • Serve with crushed peanuts over the salad along with rice cracker *Substitute tips: • Substitute beef with chicken, prawns or tofu • Pomelo can be substituted with banana blossom, green papaya or green mango • Mixed herbs: basil, coriander, mint, green onion or chives etc