Sauces And Appetizers Recipes - Hors D'oeuvre Of Beef On Prawn Crisps

Ingredients

• 24 large dried prawn crisps

• deep-frying oil

• 100g (3 1/2oz) rump or fillet steak

• 1 tbsp dish sauce (nuoc mam)

• 1 tsp cracked black pepper

• 1 tsp finely chopped garlic

• 1 1/2 tsp finely chopped lemon grass

• 1 tbsp sesame oil

• 1 oz dried rice vermicelli, soaked in cold water

• 2 tbsp roasted peanuts, chopped

• small piece red chili, chopped

• 24 fresh coriander leaves

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Method:

1. Heat the oil almost to smoking point, drop in six prawn crisps and fry until expanded, about 5 seconds. Remove. Fry the remainder in batches, drain well and set aside.

2. Very thinly slice the meat and season with the dish sauce, pepper, garlic and lemon grass. Heat the sesame oil in another pan and fry the meat on high heat until lightly cooked.

3. Drain the vermicelli well and cut into 24 small portions. Arrange pieces of beef and vermicelli on each crisp and garnish with peanuts, chili and a coriander leaf. Serve at once.