[wcm_nonmember]<!– –><div style=”text-align: center”><!– –><img src=”https://cdn.sorted.club/wp-content/uploads/2018/11/GREEN-PAPAYA-AND-BEEF-JERKY-SALAD.jpg” alt=”” scale=”0″ style=”max-width: 30%; margin-top: 20px”><!– –><!– –><h2><!– –>Unlock this Recipe<!– –></h2><!– –><p style=”padding-bottom:25px”><!– –>Recipes from the ‘Bucket List’ book are only available to members<!– –></p><!– –><a class=”et_pb_button et_pb_button_0 et_pb_module et_pb_bg_layout_light” href=”/product/digital-club-membership/”>join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –>
Green Papaya And Beef Jerky Salad Ingredients 500 g beef rump roast 8 green finger chillies 1 stalk lemongrass 70 g soft light brown sugar 2 tbsp fish sauce 2 tbsp light soy sauce 1 tbsp ketjap manis 2 tbsp fish sauce 1 tsp ⁄4shrimp paste 2 limes 1 tbsp palm sugar 10 g ginger 1 stalk lemongrass 1 tbsp groundnut oil 75 g raw peanuts shelled 1 green papaya 1 ⁄4 cucumber 1 green finger chilli 1 ⁄2 bunch mint 1 ⁄4 bunch Holy basil 1 ⁄2 bunch coriander | Method- Trim as much fat off of the beef as possible. Freeze the meat for 30-45 minutes until firm and easier to slice. Use a sharp knife to slice very thin pieces and transfer to a mixing bowl.
- Place the chillies, lemongrass, sugar, fish sauce, soy sauce and ketjap manis into a mini food processor and blitz to a paste (you could also finely chop and mix the ingredients together). Pour the mix over the beef and toss it all together. Cover and leave to marinate in the fridge for 2 hours.
- Preheat the oven to 150°C. Line a grill tray with foil and place a rack over the top. Lay the beef strips out over the rack and place it in the oven. Bake for 15 minutes. Turn the oven down to 100°C (or lower if possible). Prop the door slightly open with a tea towel and bake for another 4 hours (you can also use a dehydrator set at 70°C for 4-6 hours).
- For the dressing pour the fish sauce into a small bowl and add the shrimp paste. Squeeze in the juice from both limes and stir in the palm sugar until it dissolves into the liquid. Slice the ginger and bash then slice the lemongrass, adding both to the bowl. Leave to infuse for 30 minutes then strain the dressing. For the salad, put the groundnut oil into a small saucepan and put it over a medium-high heat. Add the peanuts and fry and baste until golden brown all over. Roughly blitz in a mini food processor or roughly chop.
- Shred the cucumber into very fine julienne, avoiding the seeds. Peel the papaya and do the same. Finely slice the chilli. Roughly chop the mint, basil and coriander. Toss the cucumber, papaya and herbs in a mixing bowl and divide between 2 plates. Scatter over the peanut crumb and cut up some of the jerky to serve on top.
- Serve and pour over a generous portion of dressing. Mix for a few minutes at the table before eating.
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