Borneo Beef Tartar

Ingredient A
250gm-Freshly minced Beef Tenderloin (all meat. No join)
10pcs - slice Black Olive
4 Tbsp - Tabasco
2 Tbsp - Lea & Perrine
Salt & Pepper - To test
1 Tsp - Cayenne Pepper

Ingredient B
20 pcs - Prawn Crackers (deep fried)
20 slice - Cucumber
500ml - Serian Palm Oil
Chopped Fresh Parsley

1. Using a mincer, minced the Beef Tenderloin and transfer to stainless steel mixing bowl.
2. Mix together all ingredients A and using a clean wooden spoon, stir all the mixture until combine.
3. Check the seasoning. If all the mixture is completed, Cover using plastic wrap and keep cool at 2-4 degree Celsius for 30 minutes.
4. While waiting for the beef mixture to get cold, using a deep fryer, heat up the oil at 180 degree Celsius. Deep fried the prawn crackers, strain and put aside on a pastry proof oil paper.
5. Once the prawn crackers are warm, arrange nicely in a plate with dolly paper.
6. The next step put a slice of cucumber on top of a piece of prawn cracker.
7. Using a teaspoon, scoop at one time Beef Tartar and place in on top of Cucumber and garnish with a slice of Black Olive and a drop of Tabasco. You can use a coriander leaf for garnish too.