Ingredients

Instructions (To Marinade)

1. Cut the lemongrass, celery, and carrot into small pieces and place in a blender with the coriander and 8oz water. Blend and sieve out the juice. Place in a large bowl and add all the other marinade ingredients.
2. Stir a few times with a wooden spoon.Tenderise the Ostrich steak so that it can absorb the marinade, then slice the Ostrich meat into medallions of no more than 1/2" thickness and 2" in length.
3. Place the medallions of Ostrich meat into the marinade and leave for 2 hours.

Instructions (Sauce)

1. Heat the wok and the vegetable oil. Put in the minced garlic, keep stirring and add the lemongrass.
2. Cook for about half a minute and then add the satay sauce, the salt, chicken powder and the oyster sauce. Finally add the chicken stock and thicken with the potato starch.
3. Put into a separate bowl to go in the centre of the table and allow to cool in the fridge until ready to serve.

To Cook

1. Remove the medallions of ostrich meat from the marinade and either shallow fry or grill as you would a small piece of steak.
2. Serve with the watercress as a garnish. Put the sauce bowl in the centre of the table so your guests can add to their dish according to taste.
3. Can be served with rice or noodles as a main course dish or on its own when it becomes the prince of starters.
4. Try serving with a cold bottle of Tsingtao Beer.