1 pound beef liver, thinly sliced¼ cup nam pla¼ cup lime juice½ teaspoon ground chili (prik khee noo pon)1 tablespoon ground roasted sticky rice4 shallots, thinly sliced¼ cup lemon grass (ta-krai), lower 1/3 of stem, thinly sliced¼ cup mint leavesselection of raw vegetables
Heat a large pot of water to boiling. Blanch the liver slices in the boiling water for 30 seconds or until they are almost cooked. Drain and set aside.
Place the liver slices in a large frying pan, add the fish sauce and lime juice and cook on medium-high heat for 1 minute. Remove from heat and add the chili, rice, shallots and lemon grass. Stir to combine. Sprinkle with the mint leaves and remove the contents of frying pan to a serving plate. Arrange the vegetables around the liver slices.
Heat a large pot of water to boiling. Blanch the liver slices in the boiling water for 30 seconds or until they are almost cooked. Drain and set aside.
Place the liver slices in a large frying pan, add the fish sauce and lime juice and cook on medium-high heat for 1 minute. Remove from heat and add the chili, rice, shallots and lemon grass. Stir to combine. Sprinkle with the mint leaves and remove the contents of frying pan to a serving plate. Arrange the vegetables around the liver slices.
( Thanks for information: www.allthaifood.com)
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