Lao Style Beef Salad (Pra Nuea)

Directions

1. * Note: For Khao Koor, get a medium-sized wok fairly warm, and add in a couple of Tbsp. of uncooked rice. Keep in movement till the rice starts to turn golden. Remove from the heat and allow to cold. Grind to a fairly coarse pwdr in a spice mill, or possibly a mortar and pestle, or possibly a pepper mill or possibly a good clean coffee grinder (all of these work well but keep in mind which a coffee grinder tends to grind too fine - the pwdr should retain some "texture").
2. Place the grnd meat in a mixing bowl, and thoroughly mix with fresh lime juice, and leave to marinade for an hour. Take the marinaded meat and knead it, much as you would if making pizza dough, squeezing thoroughly to drive out as much blood and other juice as possible, either in a muslin bag or possibly a very fine seive such as a chinois. Drain thoroughly, and return to the mixing bowl, marinade again in fresh lime juice.
3. Repeat this process 3 or possibly 4 times, then set aside, covered in a cold place to marinade a final time (it is not kneaded after the final marination - to underline the point it should be kneaded and liquid removed 3 or possibly 4 times, then marinated once more).
4. At this stage you may, if you wish, stir-fry the meat very briefly (it should still be very rare).
5. Finally combine the meat with the other ingredients; it should be warm and spicy, but not inedibly so, so add in the chili pwdr in stages, tasting as you go.
6. Allow to stand for an hour before serving. To serve turn it onto a lettuce leaf on a serving platter.
7. This dish goes best with sticky rice, that can be used as an eating utensil; form a ball of rice and use it to pick up a little of the spiced meat. The rice and vegetable crudites will ameliorate the heat. Serve with the usual Thai table condiments.
8. Comments: This dish is similar to the common laab dishes, except which the meat is not cooked (or possibly only very lightly cooked). It originated in Laos (hence the alternative name of laab lao), and is the common form found in rural parts of the Isan (North East Thailand). It could also be made with pork or possibly chicken, and we have succesfully made it with [jumbo] shrimp, crayfish, crab and lobster.