Average: 4.3 (7 votes)


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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.