About the Dish
Recipe by: Chefs Peter Smit (Singapore), Eddie Goh (Singapore), James Eddington (Canada), Jung Hyun Lee (Korea), Hattem Matthar (UAE)
Ingredients
- 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
Directions
-
1
Clean the lamb neck and dice it up.
-
2
Finely slice the bananas, parsley stalk and celery leaf.
-
3
Mix through with the diced lamb.
-
4
Separate the yolk from the egg whites and put the yolk in the soy.
-
5
Leave the yolk in for 1 hour to cure.
-
6
Pull the oyster mushroom into stripes and coat with tapioca flour, salt and pepper.
-
7
Fry the oyster mushroom in oil at 180℃ until crispy.
Assembling the tartare dish
-
1
Put into a bowl, place the yolk carefully on top.
-
2
Garnish the oyster mushroom around the plate and it is ready to serve!
