serves
4
prep
45 minutes
difficulty
Mid
serves
4
people
preparation
45
minutes
difficulty
Mid
level
Stream free On Demand
Flavour
episode • Jimmy Shu's Taste of the Territory • cooking • 25m
G
episode • Jimmy Shu's Taste of the Territory • cooking • 25m
G
Ingredients
- 220 g fresh pearl meat (about 10)
- beetroot micro greens, to serve
Lemongrass dressing
- 8 g lemongrass, pale part only, finely chopped
- 2 g peeled ginger
- 10 g peeled garlic
- ½ bird’s eye chilli, chopped
- 6 g coriander roots, scrubbed
- 25 g white sugar
- 125 ml (½ cup) strained lemon juice
- 2 tsp fish sauce
Instructions
1. Thinly slice the pearl meat lengthways into 2 mm-thick slices. Pat dry.
2. For the lemongrass dressing, place all the ingredients in a small blender and process until smooth. Transfer to a shallow bowl. Add the pearl meat, toss to coat and marinate for 2-3 minutes or until the flesh begins to turn opaque. Pour the pearl meat into a sieve placed over a bowl and reserve the marinade.
3. To assemble, place 3 pieces of marinated pearl meat, end-to-end, to create a line on a plate, with the ends slightly overlapping. Using tweezers, gently roll the line of slices into a tight roll. When placed upright, the end of the roll should resemble the top of a rosebud. Place each roll onto a serving plate and fan out the top to open it into a rose shape.
4. Pour a little reserved marinade over the pearl meat petals and garnish with beetroot micro greens. Serve immediately.
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.
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