carpaccio asian style
Big Asian tastes flavour this twist on the classic Italian carpaccio.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 10 oz rib eye or top sirloin sliced thinly against the grain (see note)
- 4 tbsp ponzu sauce store bought is fine
- 1 1/2 tbsp soy sauce
- 1/2 tsp black pepper coarsely ground
- 1/4 cup fried shallots see note below
- 1 tsp sesame seeds
- 2 tbsp chopped peanuts
- 1 green chili thinly sliced
- 1 tsp sesame oil
- drizzle truffle oil
- cilantro or basil
Place the soy and ponzu in a small sauce pan. Heat to just below a simmer.
Place beef on a serving dish. Lay it flat in a single layer.
Pour hot ponzu/soy overtop.
Drizzle the beef with sesame oil and truffle oil.
Garnish with peanuts, sesame seeds, crispy fried shallots, chilies and herbs.
Get your butcher to prepare your beef. Ask them for carpaccio. They will know what to do. You can try slicing your own. If you do freeze the meat partially and slice against the grain. It's not easy but it's not impossible either.
Fried shallots - Grab 2 or 3 large shallots. Peel them. Slice them thinly to make rings. Super thin.
Heat up two cups of oil to 325F. Use a slotted spoon to carefully lower the shallots into the hot oil. Do this in batches. Hot oil plus shallots equals bubbles. And bubbles equals danger.
Look at the picture to get an idea of the colour you want. Shallots keep cooking when they come out of the oil so pull them when they are a couple shades lighter. You'll see and soon get the hang of it.
To remove them from the oil use the same slotted spoon or chase them with a small (like 2 inch diameter) strainer. Place them on a paper towel to drain.
Repeat until all the shallots are cooked.
Serving: 4servings | Calories: 163kcal | Carbohydrates: 4g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 613mg | Potassium: 299mg | Vitamin C: 1.3mg | Calcium: 26mg | Iron: 1.5mg