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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 38 Paul and Blair: Beef and Prawns with Pickled Vegetables and Nam Jim Sauce

Check out Paul and Blair's seared beef recipe from TV2's My Kitchen Rules

Prep: 1 hour (+20 mins chilling)

Cook: 25 mins

Serves: 24



  • 400g scotch fillet steaks
  • 24 green king prawns, peeled, deveined 
  • 2 tsp vegetable oil, plus extra, to deep-fry
  • Coriander leaves, to serve


  • 60ml (1/4 cup) soy sauce
  • 60ml (1/4 cup) balsamic vinegar
  • 125ml (1/2 cup) vegetable oil
  • 1 bird’s-eye chilli, seeded, finely chopped
  • 60ml (1/4 cup) honey
  • 3 garlic cloves, crushed
  • 1cm-piece ginger, grated

Wonton crisps

  • 1 egg
  • 3/4 tsp salt
  • 300g (2 cups) ‘00’ pasta flour, plus extra, to dust

Pickled vegetables

  • 3 Lebanese cucumbers, peeled, seeded, thinly sliced
  • 2 and 1/2 tsp salt
  • 100ml rice wine vinegar
  • 2 tbs caster sugar
  • 2 tsp Sichuan peppercorns
  • 3 tbs vegetable oil
  • 2 tsp dried chilli flakes
  • 100g enoki mushrooms
  • 1 large red capsicum, cut into julienne
  • 1cm-piece ginger, cut into julienne

Nam jim

  • 3 eschalots, roughly chopped
  • 2 garlic cloves, chopped
  • 2 coriander roots, chopped
  • 6 large green chillies, seeded
  • 1/2 tsp salt
  • 1 tbs grated palm sugar
  • 1 tbs fish sauce
  • 2 tbs lime juice



  1. To make marinade, combine all ingredients in a large bowl. Add steaks and rub marinade all over to coat. Cover and set aside for 1 hour to marinate and come to room temperature.
  2. Meanwhile, to make wonton crisps, process all ingredients with 100ml water until a dough forms. Turn out dough onto a lightly floured surface and lightly knead for 5 minutes or until smooth. Enclose in plastic wrap and set aside for 20 minutes to rest.
  3. Divide dough into 2 portions. Using a lightly floured rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the thinnest setting. Repeat with remaining dough. Using a 10cm round cutter, cut out 12 wonton crisps from each dough portion.
  4. To make pickled vegetables, combine cucumber and salt in a colander. Set aside for 20 minutes. 
  5. Stir vinegar and sugar in a small bowl until sugar dissolves.
  6. Dry-fry peppercorns in a small frying pan over low heat until fragrant. Cool, then using a mortar and pestle, grind to a powder.
  7. Place oil and chilli flakes in a large frying pan over low heat. Cook for 5 minutes or until browned. Remove from heat and stir in mushroom, capsicum and ginger.
  8. Rinse cucumber, then drain and pat dry with paper towel. Place in a large bowl. Add vegetable mixture, ground peppercorns and vinegar mixture, then toss to combine.
  9. To make nam jim, process all ingredients in a small food processor until smooth.
  10. Heat a large frying pan over high heat. Allow excess marinade to drain from steaks, then add to pan and cook for 3 minutes on each side. Transfer to a warm plate for 5 minutes to rest. Thinly slice steaks.
  11. Heat a small frying pan over high heat. Combine prawns and oil in a bowl, then season. Add prawns to pan and cook for 1 minute on each side or until just cooked.
  12. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 160C (or until a cube of bread turns golden in 20 seconds). Working in batches, gently drop wonton crisps into oil and fry, turning halfway, for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  13. Divide pickled vegetables among wonton crisps, then stack with sliced beef and prawns. Spoon over nam jim and garnish with coriander to serve.