About the Dish
Recipe by: Chefs Peter Smit (Singapore), Eddie Goh (Singapore), James Eddington (Canada), Jung Hyun Lee (Korea), Hattem Matthar (UAE)
- 1 Lamb neck
- 1 Banana Smallet
- 20g Celery leaf
- 10g Parsley stalk
- 1 Egg yolk
- 100ml Soy sauce
- 30g Oyster mushroom
- 100g Tapioca Flour
- 10g Salt
- 5g Ground pepper
Clean the lamb neck and dice it up.
Finely slice the bananas, parsley stalk and celery leaf.
Mix through with the diced lamb.
Separate the yolk from the egg whites and put the yolk in the soy.
Leave the yolk in for 1 hour to cure.
Pull the oyster mushroom into stripes and coat with tapioca flour, salt and pepper.
Fry the oyster mushroom in oil at 180℃ until crispy.
Assembling the tartare dish
Put into a bowl, place the yolk carefully on top.
Garnish the oyster mushroom around the plate and it is ready to serve!