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Thai Salad With Lime & Peanuts

Serve small portions in little bowls along with either disposable chopsticks or little forks. Chicken could replace the lamb.

Dressing:
 5 limes
2 teaspoons palm sugar or light brown sugar
1/2 teaspoon each: Asian-style fish sauce, light soy sauce
Salad: 400g lamb rumps (I used Silver Fern)
freshly ground black pepper to taste
2 tablespoons canola oil
1 large (double) shallot, diced
1 cup coriander leaves
1/2 cup each: small mint leaves, roasted peanuts, coarsely chopped

Finely grate the rind of 3 limes. Juice all the limes. Place with the rind in a bowl. Whisk in the sugar, fish sauce and soy sauce.

Cut the rumps in half lengthwise. Season with black pepper.

Heat the oil in a non-stick frying pan on medium high. Sauté the lamb for about 8 minutes turning often to cook evenly. Cook until medium rare. Cover and rest for 15 minutes.
Slice the lamb thinly and place in a bowl.

Add the dressing, herbs and nuts. Toss gently. Serves 8-10 as a nibble.