a good handful of Thai basil and a smaller handful of holy basil (optional)
4 birds’-eye chillies, chopped
5 chillies, finely chopped (seeds optional)
4 coriander roots, chopped
4 garlic cloves
4 garlic cloves, roughly chopped
½ lime, juice only
1 small red pepper, finely diced
10 Thai shallots, finely sliced
1 tbsp oyster sauce
freshly cooked rice, for serving
2 tbsp Thai fish sauce
1 tbsp rice wine vinegar
½ tsp coarse sea salt
2 tbsp soy sauce
vegetable oil, for frying
4 free-range eggs
700g/1lb 9oz beef (either sirloin or rib), coarsely chopped (as if making a steak tartar - you can ask your butcher to coarsely mince it)
1½ tbsp palm sugar