Lamb Tartare with Cured Yolk and Oyster Mushroom - Singapore
In this tartare recipe, one can enjoy the raw and delicious flavour of the Australian lamb and cured yolk experiencing a harmony of texture and taste.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen scale
- Measuring cup
- Pot
- Deep-fry thermometer
- Stove
- Slotted spoon
- Plate
- Serving bowl
Ingredients
- 1 Lamb neck
- 1 Banana Smallet
- 20g Celery leaf
- 10g Parsley stalk
- 1 Egg yolk
- 100ml Soy sauce
- 30g Oyster mushroom
- 100g Tapioca Flour
- 10g Salt
- 5g Ground pepper
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