Recipe courtesy of Luke Nguyen
Citrus Cured Goat Salad: Tai De
Total:
28 min
Prep:
15 min
Inactive:
10 min
Cook:
3 min
Yield:
4 servings
Level:
Easy
Total:
28 min
Prep:
15 min
Inactive:
10 min
Cook:
3 min
Yield:
4 servings
Level:
Easy
Total:
28 min
Prep:
15 min
Inactive:
10 min
Cook:
3 min
Yield:
4 servings
Level:
Easy

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* (See Cook's Note)
  • 1 handful saw tooth coriander* (See Cook's Note)
  • 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
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.

Dipping Sauce

For the dipping sauce: Combine the chile, sugar, and hoisin sauce and mix well. Set aside.

Cook's Note

*Can be found at specialty Asian markets.

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