Citrus Cured Goat Salad: Tai De
Citrus Cured Goat Salad: Tai De
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 246
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 19
- Cholesterol
- 43
- Sodium
- 596
- Total: 28 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 3 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 246
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 19
- Cholesterol
- 43
- Sodium
- 596
- Total: 28 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 3 min
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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