Thai cuisine · Meat & Kebab

Nuea Sawan

Thin beef strips marinated in fish sauce, palm sugar and coriander seed, air-dried and fried until crisp.

Ingredients · for 4 servings

• 700 g beef rump, whole piece
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 1 tbsp light soy sauce
• 1 tbsp coriander seeds
• 1 tsp white pepper
• 3 cloves garlic
• 1 tbsp sesame seeds
• 600 ml frying oil
• 4 tbsp sweet chili sauce

Instructions

1. Cut the beef across the grain into roughly 5 mm thin, palm-sized slices - this is easiest to do while the meat is still half-frozen.
2. Toast the coriander seeds in a dry pan for 1-2 min until fragrant, then pound with the garlic and white pepper in a mortar into a coarse paste.
3. Mix the paste with fish sauce, palm sugar and soy sauce, knead the meat thoroughly in it and marinate covered in the fridge for at least 3 hrs, ideally overnight.
4. Lay the slices side by side on a rack and dry in the oven at 80°C with the door slightly ajar for 45-60 min, until the surface is leathery but the inside still soft.
5. Heat frying oil to 170°C and fry the slices in batches for 2-3 min until they turn dark and glossy with crisp edges; drain on paper towels.
6. Sprinkle with the toasted sesame seeds, cut into strips and serve warm with sweet chili sauce as a snack or with sticky rice.