- 2 tspn light soy sauce
- 2 tspn Maggie seasoning
- 1 tspn caster sugar
- 200 gm camel fillet
- 1 tbsp white glutinous rice
- ½ tspn fresh galangal (or ginger), finely chopped
- ¼ medium red onion, finely sliced
- 3 spring (green) onions, chopped
- 2 heaped tbsp chopped fresh coriander
- 2 heaped tbsp chopped fresh mint
- 2 large red chillies, seeds removed & sliced
- 1 tspn chilli flakes
- 1 tbsp Asian fish sauce
- 1 tbsp fresh lime juice
- 3 small dried red chillies
- a good handful of mixed lettuce
- Combine the soy sauce, Maggie seasoning and ½ tspn sugar in a large bowl until dissolved. Then add the camel, toss well and refrigerate for about 2 hours.
- At the same time, dry toast the raw rice with the galangal until golden brown, continually stirring. Set aside to cool, before grinding to a powder using a mortar and pestle (or food processor).
- When ready, cook the camel fillet on a preheated ridged grill (or BBQ) for about 4 mins each side for medium. Remove, set aside to cool a little and then slice.
- Toss the red onion, spring onions, coriander, mint and chillies with the chilli flakes, fish sauce, ½ tspn sugar, the lime juice and small dried chillies. Taste for seasoning, before stirring in the ground rice mixture and then the sliced meat.
- To serve, lay the lettuce on a plate and top with the salad.