kaffir lime leaves (ใบมะกรูด)sliced into hair-thin juliennes
Instructions
Prepare the beef:
Roast the meat in a skillet over medium-high heat. Keep it at medium doneness.
Let the meat rest for at least 5 minutes before slicing it into thin, equal-sized pieces. Set aside.
Prepare the fruit:
Fill a large bowl with water, peel the mangosteens, and let them sit in the water until used. If you are using grapes instead of mangosteen, you don't have to soak them in water, halve them and set aside.
Prepare the fermented shrimp paste and mint dressing:
Begin preparing the dressing in a mortar and pestle by pounding the garlic and the mint leaves into a fine paste before adding the kapi.
Pound the kapi, garlic and mint leaves into a fine paste.
Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the dressing, add the palm sugar and granulated sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Add the salted thick coconut cream and mix well.
Season to a sour leading flavor profile using lime juice.
Add the chilies. Using the pestle, bruise them to release the desired spiciness.
Combine the salad:
Before serving, mix the sliced grilled beef with the fermented shrimp paste and mint dressing.
Add thinly sliced lemongrass, kaffir lime leaves sliced into hair-thin juliennes, hand-picked whole mint leaves, and thinly sliced fresh red Thai bird’s eye chilies.
Garnish:
Garnish with a drizzle of salted thick coconut cream, kaffir lime leaves and fresh mint leaves.