Thai Beef Salad

The most unusual thing about this salad is the spicy rice powder. It gives the salad density and rich flavor, while remaining almost invisible.

Ingredients

• 1 tsp sweet paprika
• 1 tsp cayenne pepper
• 1 tbsp rice
• 1 lime (juice and zest)
• 1 tbsp fish sauce
• 2 tbsp water
• 1 tsp Sahara
• 250 g grilled or baked meat
• 1 large cucumber
• 4 shallots
• 1 bunch of mint
• 1 bunch of cilantro
• 1 thai pepper

Directions

1. Dry the paprika and cayenne pepper in a skillet, transfer to a small bowl. In the same skillet, fry the rice, stirring frequently, for about 5 minutes. Cool the rice and grind in a coffee grinder to powder.
2. For dressing, combine lime juice, fish sauce, water, sugar and half toasted paprika.
3. Cut the meat into thin slices and mix with half the dressing.
4. Cut the shallots into thin rings, hot pepper into rings. Pick the mint leaves, separate the cilantro leaves from the twigs. Add shallots, peppers and herbs to a bowl of meat, sprinkle with half of the rice powder and stir (save the other half for next time).
5. Cut the cucumber into thin beveled slices, put on a dish. Spread the seasoned meat on top.