Prawn crackers & beef tartare

Prawn crackers, beef tartare, and egg yolk

Prawn crackers, beef tartare & egg yolk

  • People
    For 2
  • Preparation time
    15 minutes
  • Cooking time
    10 minutes
  • Winery pairing
    Grand Cordon Rosé


  • 200g beef filet
  • 1 egg
  • 1/2 bunch of cilantro
  • 1 shallot
  • 4 sprigs of chives
  • 1 teaspoonful nuoc mam
  • Juice of 1/2 lime
  • 1 teaspoonful sugar
  • 1 teaspoonful grated ginger
  • 3 tablespoonfuls glutinous rice
  • Ground black pepper
  • 4 Thai basil leaves
  • 1 packet of prawn crackers


Step 1. Prawn crackers

  1. Finely chop the beef with a knife.
  2. Toast the glutinous rice in a dry frying pan until it is nicely golden, then roughly crush it with a pestle.
  3. Hard-boil the egg and crush the yolk. Chop the cilantro and the shallot.
  4. Mix the sugar, nuoc mam, lime juice, and ginger in a bowl and add 2 tablespoonfuls of water.
  5. Mix the ground meat with the sauce, shallot, chives, ground black pepper and toasted rice in a salad bowl.

Step 2. Plating-Up

Place the tartare on the bottom of a plate. Cover with Thai basil and crumbled egg yolk. Serve with prawn crackers as canapés.


Mumm Grand
Cordon Rosé

Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.

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