Lilly Higgins shares her recipe for a Crying Tiger Salad on The Brendan O'Connor Show on RTÉ Radio 1. Keep the holiday-feeling alive with Lilly's take on a traditional Thai dish.
Ingredients
- 2 medium sirloin steaks
- 2 tbsp Thai fish sauce
- Juice of 1 lime
- 1 tsp ground chilli pepper
- 1 tsp brown sugar
- 1 tbsp chopped coriander
- 1 tbsp finely chopped spring onion
- 1 tsp sesame seeds
- ½ cucumber, thickly sliced into rounds
- 1 bunch coriander
- 1 bunch mint
- 3 spring onions, finely sliced
- 6 radishes, sliced
- 2 limes, cut into wedges
Method
- Season the steaks on both sides.
- Heat a cast-iron frying pan over a high heat.
- Place the steaks on the hot pan and cook for 3-4 minutes on each side for a medium rare steak.
- Remove from the pan and leave to rest.
- Meanwhile mix the dressing ingredients together.
- Place the fish sauce, lime juice, chilli pepper, brown sugar, one tablespoon of finely chopped coriander, spring onion and sesame seeds into a jar.
- Screw the lid on and shake well so everything is combined.
- Pour the sauce into a dipping bowl.
- Arrange the mint and coriander leaves on a serving platter.
- Scatter over the sliced radishes, spring onions and cucumber slices.
- Slice the steak and place on the bed of herbs.
- Scatter with a few more torn herbs and serve with lime wedges, the dipping sauce and some freshly cooked egg noodles or rice
