400 g lamb sirloin steak
2 tbsp kecap manis
60 g rice vermicelli noodles
1 cup coriander
1 cup mint
2 spring onions thinly sliced
2 eschalots thinly sliced
1 long red chilli, deseeded and thinly sliced
2 small Lebanese cucumbers, halved, deseeded and thinly sliced
200 g grape tomatoes, halved
1 fresh long red chilli, deseeded and chopped
2 tbsp chopped coriander stems and roots
2 garlic cloves
2 cm piece chopped ginger
1 tbsp brown sugar
1 tbsp fish sauce
2 tbsp lime juice
- Heat a barbecue or chargrill pan over high heat. Spray the lamb with oil and season with salt and pepper. Cook for 5 min each side. Transfer to plate, drizzle with kecap manis and set aside to rest for 5 min.
- Meanwhile, place vermicelli into a heatproof bowl. Pour over hot water to cover and stand for 5 min or until soft. Drain and transfer to a large bowl. Cut into 5cm lengths. Add the herbs, spring/green onions, eschalots, chilli, cucumber and tomatoes.
- Slice lamb thinly and add to salad with Thai dressing (see below). Toss well to combine and serve immediately. Garnish with chopped roasted cashew nuts and fried shallots if desired.
- Place all ingredients into a food processor and blend until smooth.