Chilli and Kaffir Lime Beef Skewers
* 1 small red chilli, chopped
* 1 tablespoon fish sauce
* 2 tablespoons lime juice
* ¼ cup (60ml) peanut oil
* 700g rump steak, cut into pieces
* 6 kaffir lime leaves, blanched
* 150g dried rice vermicelli noodles
* ¼ cup coriander (cilantro) leaves
* 100g snow peas (mange tout), sliced and blanched
basil leaves, to serve
Place the chilli, fish sauce, lime juice and peanut oil in a bowl and stir to combine. Place the steak in a bowl, pour over half the lime marinade and toss to coat. Cover and refrigerate for 30 minutes.
To make the noodle salad, place the noodles in a bowl, cover with boiling water and soak for 6–8 minutes or until tender. Drain and rinse under cold water. Place the noodles, coriander, snow peas and reserved marinade in a bowl and toss to combine. Heat a char-grill pan or barbecue over high heat. Thread the steak and lime leaves onto skewers and char-grill or barbecue for 3–4 minutes each side for medium rare or until cooked to your liking. Divide the noodle salad among plates, sprinkle with the basil leaves and serve with the skewers.
Extract from “Seasons” by Donna Hay, $49.99, published by Forth Estate.