A light, fresh corn and beef salad drizzled with a fresh dressing of toasted rice, lime, chilli, fish sauce and coriander.
- 1 tsp raw Jasmine rice
- 2 coriander plants (roots, stalks and leaves)
- 1 garlic clove
- 1 tsp Thai chilli paste (nam prik pao)
- 2 limes, juiced
- 1 tsp caster sugar
- 1 tbsp fish sauce
- 1 cup cherry tomatoes, halved
- 8 fresh baby corn
- 1 Lebanese cucumber, thinly sliced
- ½ red onion, very thinly sliced
- 3 cups mixed baby salad greens
- 300 g piece wagyu beef, very thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill pan over high heat.
- Toast the rice in a dry frying pan and transfer to a mortar. Grind with a pestle to a coarse powder. Add the roots and stalks of the coriander and the garlic and pound into a paste. Add the chilli paste, lime juice, sugar, fish sauce and half the cherry tomatoes and gently pound to release the tomato juices. Adjust the seasoning as you like.
- Meanwhile, char-grill the corn until tender and charred.
- Place the remaining cherry tomatoes, cucumber, onion, reserved coriander leaves and salad greens in a bowl. Pour over a little of the dressing and gently toss together. Transfer to a large serving plate.
- Chargrill the wagyu one slice at a time on both sides for just a few seconds. Scatter the wagyu and corn over the salad, pour over the remaining dressing and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.