VIETNAMESE WAYGU BEEF CARPACCIO

INGREDIENTS

500gm Wagyu Rum Cap (cap removed)
100ml finger lime dressing (recipe below)
Pinch of julienned kaffir lime
50gm thinly sliced lemongrass, white part only
2 sprigs of sawtooth coriander leaf (you can substitute with fresh coriander)
1 Tsp of finger lime caviar
chilli oil
Sea salt flake to season

Method

Season beef with sea salt and rub with 1 Tsp of cooking oil. Seal the Wagyu Rum Cap on a smoking hot BBQ grill or hot pan (remember you are sealing the beef and not cooking it). Once the beef has completely cooled down, slice beef very thinly with a sharp carving knife. Place the beef on the plate (6-7slices per plate) and drizzle the finger lime dressing and chilli oil. Garnish with julienned kaffir lime, sliced lemongrass and sliced sawtooth coriander.

FINGER LIME DRESSING INGREDIENTS

100ml good quality fish sauce (preferred Megachef brand)
160gm white sugar
1 long red chilli deseeded and diced
3 finger lime, cut into half and flesh squeezed
100ml fresh lime juice

Method

Add sugar and fish sauce in a small saucepan and simmer for a few minutes until sugar is dissolved on high heat. Once the sugar and fish sauce is combined and cooled, add remaining ingredients and stir. Drizzle over thinly sliced waygu beef, then garnish.