8 x 180g pieces bone-in Oakey Premium Wagyu Short Rib
½ cup kecap manis
1 tsp ground star anise
Finely-grated zest and juice of 2 limes
2 red birdseye chillies, finely chopped
4 cloves garlic, minced
3 cups plain flour
2 tsp caster sugar
1 tsp fine salt
2 tbsp light soy sauce
1 tbsp sesame oil
¼ cup chilli oil
½ bunch shallots, sliced very finely
4 eggs, beaten
2 cups ground rice
Vegetable oil, to deep-fry
Wok-fried snake beans, kecap manis, chilli sauce and lime wedges, to serve
Combine the kecap manis, star anise, zest, juice, chillies and garlic in a large bowl and mix well. Add the beef and toss to combine. Vacuum seal in sous vide bags, the cook in 85oC water bath for 24 hours. Chill in an ice bath then refrigerate overnight.
Place 2 cups flour, sugar and salt in a large mixing bowl and stir well. Pour in 140ml boiling water, light soy and sesame oil and stir to combine. Knead lightly on a well-floured board then set aside to cool for 30 minutes.
Divide the dough into 8 pieces. One at a time roll the dough out to 3mm thick, then brush with chilli oil and sprinkle with shallots.
Roll up to form a tight log, twist, then coil to form a disc. Roll out again to ½cm thick. Cook on a hot griddle until golden on each side.
Toss the beef in the remaining flour, then dip in egg, then coat with ground rice. Fry in hot (180oC) vegetable oil for 5 minutes, until crisp. Drain on kitchen paper, then serve with snake beans, shallot pancakes, kecap manis, chilli sauce and lime wedges.