Recipes by Nick Nairn

Excellent quality, delicious taste, superb consistency – some of the best I’ve ever had

More About Nick Nairn Nick Nairn

Nick Nairn’s Coconut Beef Bites

A spicy little starter to liven up any occasion

Prep Time


Cook Time


Cooking Method


Recipe Category

Beef recipes

Recipe Cuisine


Recipe Ingredient




Total Time



  • 40g instant rice noodles (we used MAMA brand)
  • 2 litres veg oil for deep frying
  • 200g beef fillet   Buy Now
  • 2 baby gem lettuce
  • 50g cashew nuts
  • 100g caster sugar
  • 100ml rice wine vinegar
  • 2 tsp chilli flakes
  • 50ml Thai fish sauce (nam pla)
  • 15g fresh coriander
  • 3cm fresh ginger root
  • 80ml coconut milk
  • sea salt   Buy Now
  • freshly ground pepper
Nick Nairn’s Coconut Beef Bites


First make the crispy noodles. Heat the veg oil in a deep fat fryer or wok to 180C. Check the temperature of the oil – if you don’t have a thermometer, drop in a single noodle and it should puff up in 2-3 seconds without burning. Add the noodles to the oil; they will expand very quickly and dramatically. Lift them out using a strainer and transfer to a baking sheet lined with paper towel to dry.

Next, slice the beef fillet into thin strips and rub with a dusting of salt, pepper and olive oil. Heat a frying pan to hot and seal the beef, avoiding fiddling with the meat – move it too soon and it’ll stick. Once the beef is browned add the coconut milk, reduce the heat and cook for 4-5 minutes, stirring occasionally. The coconut milk will reduce down to give a sticky coating consistency.

Grate the ginger, unpeeled, onto the middle of a sheet of muslin or a clean tea towel. Fold over the muslin or tea towel to create a makeshift piping bag and squeeze over a bowl to wring out the juice from the ginger by slowly twisting the cloth with the ginger inside. Keep the juice ready for the dipping sauce. Next, crush the nuts in a pestle and mortar, don’t process them too far as chunky bits are good for crunch.

Add the rice wine vinegar to a pan, followed by caster sugar, and stir. Add the Thai fish sauce, chilli flakes and ginger juice. Cook on a low heat for 5 minutes. Add the chopped nuts and heat for another minute. Finally throw in the chopped coriander. Take off the heat.

Peel off the leaves from the baby gems and lay out on the serving plate. Spoon a piece or two of beef into each baby gem leaf, and then drizzle the dipping sauce over. Finally scrunch up the cooled crisp fried noodles over the top.