Monday, 13 June 2011

N is for... Nuea Sawan



Nuea Sawan is on the left.


Nuea Sawan is a Thai dish which translates as Heavenly beef. And Heavenly it is. Although, if you're anything like me, you'll think similarly of almost anything bovine. This dish is sticky and slightly chewy -  it has the kind of texture that feels like it might turn into spicy beef jerky if you were to leave it in the sun for more than twenty minutes. It is supposed to contain nam pla (fish sauce), but Richard's allergy made me look elsewhere for a similar hit. I couldn't think of one, so I just chucked in more soy sauce. This nam pla free version was delicious but if you feel like getting fishy with it, substitute 3 tbsp soy for nam pla.

Nuea Sawan

4 tbsp soy sauce
2 tbsp fresh coriander, finely chopped
1 tsp ground coriander
2 1/2 tbsp caster sugar
1 sirloin steak, thinly sliced
Vegetable/sunflower/ rapeseed oil for deep frying

Mix together the marinade ingredients, pop in the beef and swirl it around so it's completely covered and leave to marinate for 15 minutes. Heat a frying pan with a little splash of oil and fry off the meat and marinade sauce until reduced. Heat 2 - 3 inches of oil in deep wide brimmed pan saucepan and deep fry the beef in small batches. Drain on kitchen paper and serve.

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