Citrus-cured goat salad (tai de)

Ingredients

½ tbsp salt

2 tbsp finely diced galangal

300 g goat meat, skin on, finely sliced

2 limes, juiced

1 handful rice paddy herb

1 handful saw tooth coriander

1 lemongrass stalk, finely sliced

1 small onion, finely sliced

1 tsp toasted rice powder

1 tbsp roasted sesame seeds

1 tbsp crushed peanuts

1 chilli, finely sliced, to garnish

2 crisp sesame rice-paper crackers, to serve

Dipping sauce

1 chilli, finely diced

½ cup hoisin sauce (salty variety)

1 tbsp sugar

Instructions

Bring water to the boil in a large saucepan, add 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.

Combine dipping sauce ingredients and mix well.

In a mixing bowl, combine the goat, rice paddy herb, sawtooth coriander, lemongrass, onion, rice powder, sesame seeds, peanuts and 2 tablespoons of hoisin dipping sauce.

Transfer to a serving bowl and garnish with chilli.

Serve with rice-paper crackers and hoisin dipping sauce.