Thai Rice-Salad With Lemongrass |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Donna Hay's 'The Last minute kitchen' 2001 Ingredients:
2 tablespoons arachid oil |
2 lemon grass root, chopped fine |
2 red chili peppers, chopped |
4 spring onions, chopped in rings |
650 g rice (boiled, use long rice such as jasmin) |
450 g chicken (strips) or 450 g pork (strips) or 450 g beef, cut in pieces (strips) |
35 g mint leaves (chopped) |
30 g coriander leaves |
4 lemon basil, cut in strips (djeroek poernet) |
3 tablespoons lime juice |
1 tablespoon white sugar |
2 tablespoons thai fish sauce (nam pla) |
Directions:
1. Heat a frying pan or wok at high temperature. Add oil, lemongrass, peppers and spring-onion an stir fry for 3 minutes. Mix rice, meat, mint, coriander, lime leaves and lemon grass root mixture in a bowl. Mix lime juice, sugar and fish sauce and pour over salad. Serve chilled.
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