Vietnamese-style steak tartare with prawn crackers

all details

A classic steak tartare transformed by Dan Hong of Ms G's in Potts Point into something rich, spicy and crunchy that's just right for summer.

Vietnamese steak tartare with prawn crackers
Photo: Jennifer Soo

Ingredients

  • 400g tri-tip grain-fed beef
  • 1 stalk lemongrass (white part only), very finely sliced
  • 1 bunch chives, finely chopped
  • 3 sawtooth coriander leaves, chopped
  • 25 coriander leaves, chopped
  • 15 round leaf mint leaves, chopped
  • 15 Vietnamese mint leaves, chopped
  • 4 free-range egg yolks
  • 4 tbsp crispy deep-fried shallots
  • deep-fried prawn crackers, to serve
  • For dressing
  • 175ml fish sauce
  • 40g caster sugar
  • 40ml lime juice
  • 55ml white vinegar
  • 15ml chilli oil
  • 50ml grapeseed oil
  • 1 tbsp tuong ot (Vietnamese pickled and minced chilli)

Method

To make dressing, place all ingredients in a bowl and whisk together until sugar is dissolved. To make steak tartare, remove all visible sinew from beef, then with a sharp knife, cut it into very small pieces (about 4mm wide).

In a bowl, combine chopped beef, lemongrass, herbs and 8 tbsp dressing (use remaining dressing for salads and grills). Use hands to combine everything so ingredients are well incorporated. Divide mixture among 4 plates. Place an egg yolk on top of each and sprinkle with 1 tbsp fried shallots. Serve with prawn crackers.

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  • Main Ingredients - Beef
  • Cuisine - Vietnamese

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