Vietnamese-style steak tartare with prawn crackers
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.
Photo: Jennifer Soo
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- 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)
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.