Steak and Roasted Prahok
Tomato, Garlic, Chile, Lemongrass, Thai Eggplant, Lime
Chef Phila Lorn of Mawn | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
4 ounces fermented prahok
4 beefsteak tomatoes
3 shallots, charred
6 cloves garlic, charred
4 bird’s eye chile, charred
4 makrut lime leaves, charred
2 ounces lemongrass, charred
50 grams tamarind powder
2 tablespoons MSG
4 ounces culantro
6 Thai eggplants, sliced
8 ounces lime juice
2 tablespoons fish sauce
1 steak of your choice, cooked to desired doneness
METHOD
Wrap prahok in aluminum foil. Place on a stone burner on medium-high heat and roast until warmed through. Set aside. In a sauté pan over medium heat, cook tomatoes until a paste-like texture is achieved. Set aside. In a Vitamix blender, purée shallots, garlic, chile, lime leaves, and lemongrass until smooth. Transfer to a mixing bowl and fold in roasted prahok, sautéed tomatoes, tamarind powder, MSG, culantro, eggplant, lime juice, and fish sauce. Transfer mixture to a small serving bowl. Serve with steak.
