Hot & Sour Beef Tartare With Cassava Crackers
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Hot & Sour Beef Tartare With Cassava Crackers
Recipe By Louis Tikaram
Ingredients
Hot and Sour Dressing
5 whole unpeeled shallots (dry roasted)
1 small knob galangal peeled & sliced (dry roasted)
2 coriander roots (dry roasted)
10 long dried deseeded red chilies (soaked in cold water)
1 bird's eye chilies
1 garlic clove
100 ml lime juice
50 g white sugar
100 ml fish sauce
To Serve
100 g Coles Australian beef eye fillet, diced and left raw
2 long red chili (deseeded and brunoised)
1 sticks lemongrass (sliced fine)
1 shallot (brunoised)
2 lime leaf (fine julienne)
cassava crackers, to serve
1 Lebanese cucumber
Method
To Make the Dressing
Soak the dry long red chilies in cold water for 30 minutes then squeeze the excess water out.
Dry roast the unpeeled shallots, galangal and coriander roots in the oven at 160 degrees or skewer and flame grill till soft and slightly chard with a smoky aroma.
Pound all the ingredients together in a mortar and pestle to a very fine bright red paste. Incorporate the sugar, lime juice and fish sauce till dissolved. The flavour should be hot, sour, and salty. You may need to adjust slightly if necessary.
To Make the Cassava Crackers
Deep fry at 220 degrees till puffed and let sit on absorbent paper, these can be fried beforehand though best to be used within a few hours.
To Assemble and Serve
Combine the diced beef, along with the chopped ingredients and dressing in a mixing bowl. Arrange the crackers and spoon on the beef mixture. Garnish with some sliced cucumber.
