Chilli & Kaffir Lime Beef Skewers

A typical Donna Hay recipe from her Seasons cookbook; simple and tasty. Rump steak is marinated in fresh red chilli, fish sauce, lime juice and peanut oil then threaded on to skewers with blanched kaffir lime leaves before being cooked on a char grill or barbecue. The skewers are served with a simple salad of rice vermicelli noodles, coriander leaves and blanched sliced snow peas. The salad is dressed with the same marinade ingredients of lime juice, fish sauce, chilli, and peanut oil. I found the salad did not have enough flavour so added a little light soy sauce which worked for me. The meat was lovely and tender and had a nice flavour.

This would be particularly nice on a a warm summers night.

Rating 7 out of 10.