Inspired by a thai salad, this appetizer combines sweet, sour and salty all together!
Cookies should not always be the ‘sweet desserts’ after lunch or dinner, they also tend to be great appetizers when paired with the right ingredients. Consisting of coconut filling, biscuit and chocolate, the Amelia cookie of Jules de Strooper is versatile and a forms the perfect base for this recipe.
“The sweetness of the cookie complements the other sour and salty ingredients incredibly well, due to their similar aromas.”
The Amelia cookie shares floral and malty-roasted caramel aromas with the beef, the soy sauce and the tomatoes. The latter and the bell pepper both have citrus aromas, another aspect that the Amelia cookie also has. Additionally, similar to the base of the dish, cucumber and bell pepper also contain green aromas.
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Preparation (serves 4)
- 50 g Soy sauce
- 12 g Lime juice
- 10 g White sugar
- 10 g Fish sauce
Mix the soy sauce, sugar and fish sauce. Then add the lime juice.
- 30 g Cucumber , in julienne
- 20 g Onion , in julienne
- 7 g Scallion , finely chopped
- 27 g Tomato , in julienne
- 20 g Bell pepper , in julienne
- 1 g Cilantro , finely chopped
- 0,5 g Mint , finely chopped
- dash of Olive oil
Put the vegetables for the salad in a bowl. Mix the herbs. Season with olive oil and some of the marinade. Then season again, to taste with salt and pepper.
- 2 slices Beef carpaccio
Rub the meat with the marinade and allow to it to rest for 10 minutes. Put a piece of meat on an Amelia cookie. Finish with some of the salad.