Printable Area
Citrus Cured Goat Salad: Tai De
Recipe courtesy Luke Nguyen
- Total Time:
- 28 min
- Prep:
- 15 min |
- Inactive Prep:
- 10 min |
- Cook:
- 3 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- Salt
- 2 tablespoons finely diced galangal
- 10 1/2 ounces/300 g goat meat, skin on, finely sliced
- Juice of 2 limes
- 1 lemongrass stalk, finely sliced
- 1 small onion, finely sliced
- 1 handful rice paddy herb*
- 1 handful saw tooth coriander*
- 1 tablespoon crushed peanuts
- 1 tablespoon roasted sesame seed
- 1 teaspoon toasted rice powder
- 2 crisp sesame rice paper crackers
- 1 chile, finely sliced for serving
- *Can be found at specialty Asian markets
- Dipping Sauce
- 1 chile, finely diced
- 1 tablespoon sugar
- 1/2 cup hoisin sauce (salty variety)
Directions
Bring water to the boil in a large saucepan, add 1/2 tablespoon salt and galangal.
Bring back the boil, add goat and cook for 3 minutes.
Remove the goat, drain and allow to cool. Cover in lime juice for 10 minutes then drain.
In a mixing bowl combine goat, lemongrass, onion, paddy herb, coriander, sesame seeds, peanuts, rice powder, and 2 tablespoons hoisin dipping sauce.
Transfer to a serving bowl and garnish with chile.
Serve with rice paper crackers and hoisin dipping sauce.
For the dipping sauce: Combine the chile, sugar, and hoisin sauce and mix well. Set aside.