Ingredients:
- 75g (1 ½ lb) lean beef topside thinly sliced along the grain
- 2 tablespoons lime juice
- 1 teaspoon salt vegetable
- oil for deep frying
Dressing
- 2-3 tablespoons vegetable oil
- 4 shallots thickly sliced
- 8-10 fresh red chillies coarsery chopped
- 7 kaffir lime leaves
- ½ teaspoon salt
- 3-4 tablespoons lime juice
Preparations:
1. Sprinkle the beef on both sides with the lime juice and salt rubbing it in well with the fingers dry in the sun turning several times until the meat has completely dried alternatively spread meat in a single layer on a rack and dry in a very low oven for 3 to 4 hours. 2. To prepare the dressing heat the oil in a wok add the shallots and cook over medium heat until transparent add the chillies and lime leaves and stir-fry until the chilli softens but still retains its bright red colour 2 to 3 minutes add salt and lime juice stirring to mix well transfer to a bowl. 3. Was and dry wok then add oil for deep-frying when very hot add the dried beef a few slices at a time and fry over high heat until brown and very crisp drain on paper towel then transfer to a serving dish and pour over the dressing.
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