Here’s a refreshing vegetarian translation of a traditional meat dish that can be served as an appetizer or side dish during the summer.
Potluck Hawker Eatery chef and co-owner Justin Cheung is sharing his adaptation of beef carpaccio that uses influences from Southeast Asian cuisine.
Yield: serves 2
2 to 3 smaller beets
1 teaspoon minced shallot
2 tablespoon fresh lime juice
6 tablespoon vegetarian fish sauce
1 birds eye chili, deseeded and finely diced
1 shallot sliced
half cup of vegetable oil
Cover beets with cold water and boil for 1 hour or until tender. You should be able to easily pierce a paring knife and slide back out.
When beets are cooked, run under cold water and peel off skin with a paper towel.
Using a mandolin slice thinly in rounds and place directly onto a large plate.
For the shallots:
Slice on a mandolin.
Heat oil in a small pot until oil is shimmering but not smoking.
Stir in shallots and cook for 5 minutes or until starting to turn lightly golden. The moisture should have evaporated and the amount of bubbles and steam should be minimal.
Drain the shallots and lay on a plate lined with paper towel.
Fluff them with a fork or chopsticks and allow them to cool.
Save the oil the dressing and future stir frying.
For the dressing:
In a small bowl, combine minced shallot, chili, vegetarian fish sauce, and lime juice.
Ladle a thin layer of the dressing over top the beets or as desired.
Once the dressing sits and marinates the beets, natural beet juice will release making the dressing a delightful colour.
Optional: add a teaspoon or two of reserved shallot oil.
Sprinkle with fresh picked and torn herbs from your garden.
Cilantro, mint, shiso, rau ram, and chives are very complimentary.
Finally, garnish with some fresh fried shallots.
(If you cannot fry your own, store bought will make a good substitute. Try to find one that doesn’t have any fillers such as flour.)