Asian Carpaccio

Asian mix

Starter
2 persons
15
Mild

Dive into a culinary adventure with this Asian carpaccio – a trendy twist on a classic. This dish is a flavor explosion, combining the tenderness of carpaccio with the spicy, fresh accents of Asia. A must-try for foodies who dare to experiment!

Ingredients

- 1 tsp Roasted White Sesame Seeds

- 1 tsp Roasted Black Sesame Seeds

- a few dollops Japanese Mayonaise

- a handful, finely chopped Wasabi Peas

- 75 gr carpaccio meat per person (ready-made or thinly sliced beef tenderloin)

- Pickled radishes

- Spring onion, thinly sliced into rings

Preparation method for Asian Carpaccio

Start by pickling the radishes (optional, but highly recommended). Slice radishes very thinly and mix them in a jar with a blend of rice vinegar (2 parts), water (1 part), a pinch of sugar, a dash of sesame oil, some peppercorns, and dried chili for that extra kick. Let this rest in the refrigerator for at least 24 hours to allow the flavors to blend well.
Take the carpaccio and arrange it elegantly on a plate.
Time to garnish! Sprinkle the dish with a mix of black and white sesame seeds for a beautiful contrast. Then add playful dollops of Japanese mayo, scatter some spicy wasabi peas for a surprising crunch, and finish off with your homemade pickled radishes.

Serve tip

For a vegetarian version, replace the carpaccio meat with thinly sliced mushrooms or eggplant, briefly grilled with a bit of soy sauce and sesame oil. Combine this with the other ingredients for a stunning vegetarian appetizer!