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Thai Beef Salad (Recipe)

Episode: Our State on a Plate Royal Show Special
Broadcast: 27th September 2015
Presenter: Herb Faust

Herb’s Pulled Thai Beef with Green Mango Salad:


  • Carnavon Green Mangoes
  • Shark Bay Tiger Prawns
  • Sea salt
  • Mint leaves
  • Fresh coriander
  • Oil


  • Fresh limes
  • Fish sauce
  • Red curry paste

Avon Valley Beef Brisket Marinade:

  • Tamarind paste
  • Coconut sugar
  • Red curry paste

1) Peel the mangoes and shave them on a Japanese mandolin. Julienne the shaved mangoes and set them aside in a bowl.
2) Split a few of the prawns in half and place them in the bowl with the mangoes. Pound some of the prawns in a pestle and mortar. Place the pounded prawns in a deep fryer to make them extra crispy. Take the prawns out from the oil and drain them with a paper towel in a bowl and add some sea salt to season.
3) Tear a couple of mint leaves and put them in the salad bowl. Add some fresh coriander as well and give it a toss.
4) Squeeze some fresh limes. Add the lime juice into a bowl, pour a few drops of fish sauce and add a spoon of red curry paste together. Stir well.
5) Take the slow roasted beef brisket out and with a spoon, pull the beef apart to use as the base of our salad.
6) Pour the balanced salad dressing on to the salad and toss well. Place the beef on the bottom of the plate and place a generous amount of salad on top.
7) Finish with a few prawns on the top to act as a garnish, sprinkle golden deep fried shallots and top it up with the crispy prawns. Serve up and enjoy!