Thai minced beef salad

Ingredients for 2 servings:

• 500 g minced beef
• 1 lime(s), juice
• 8 shallots (red Thai shallots)
• 1 piece(s) of galangal, fresh, approx. 2 cm
• 5 kaffir lime leaves (magrood leaves)
• 3 stalks of coriander without roots
• n. B. Mint leaves (from about 2 stems)
• 4 tbsp fish sauce
• n. B. Tamarind juice, some dashes of it
• 1 tbsp palm sugar, crushed
• 1 tsp chili powder (more if needed)
• 2 chili peppers (Thai long-red chilies)
• 3 tbsp semolina (rice semolina from fragrant rice), freshly roasted, not too finely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 47 minutes

Larp Nuea

Mix the ground beef with the lime juice thoroughly and let it marinate for about 10 minutes. Peel the shallots and cut into thin wedges. Peel the galangal and chop as finely as possible. Roll up the magrood leaves and cut into thin strips. Deseed the chilies and cut into strips. Roughly chop the prepared coriander and mint leaves (reserve a few leaves each for decoration). It’s okay to chop some of the coriander stems. Heat a pan without oil. Add the ground beef and fry over medium heat for about 5-7 minutes, stirring, adding a few drops of tamarind juice (if desired). Remove the pan from the heat and season with fish sauce, palm sugar, chili powder, and a little more lime juice, if desired. Mix well. Fold in the rice semolina, magrood leaf strips, shallots, red chilies, galangal, and the herbs. Garnish with the reserved coriander and mint leaves and serve lukewarm.