Vietnamese prawn summer rolls
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Seared beef & papaya salad with tamarind soy dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g sirloin beefsteaks, fat removed
- vegetable oilfor greasing
- 100g bag baby spinachleaves
- 2 ripe but firm papayaspeeled, deseeded and sliced
- 1 small pack corianderleaves picked
- 1 small pack mintleaves picked
- ½ large cucumbersliced
- 4 spring onionsthinly sliced
- 1 red chillithinly sliced
- 3 tbsp crispy onion
For the dressing
- 2 tbsp tamarindpurée
- 1 tsp grated garlic
- juice 2 limes
- 3 tbsp soft brown sugar
- 1 ½ tbsp fish sauce
- large pinch chilli flakes
Nutrition: per serving
- kcal406low
- fat10glow
- saturates4g
- carbs43g
- sugars37g
- fibre4g
- protein35g
- salt1.8g
Method
step 1
Season the steak well. Heat a lightly oiled griddle or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
step 2
Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.
