0.0 – 0 reviews • Salad Recipes
| Level: |
Easy |
| Total: |
28 min |
| Prep: |
15 min |
| Inactive: |
10 min |
| Cook: |
3 min |
| Yield: |
4 servings |
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
- 1 chile, finely diced
- 1 tablespoon sugar
- 1/2 cup hoisin sauce (salty variety)
Instructions
- 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.
- For the dipping sauce: Combine the chile, sugar, and hoisin sauce and mix well. Set aside.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
246 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
5 g |
| Sugar |
15 g |
| Protein |
19 g |
| Cholesterol |
43 mg |
| Sodium |
596 mg |