Serve this delicious lamb cuisine with lettuce leaves and some hoisin sauce to make a great meal for the family.
Ingredients: (Serves 4)
- 300 g (10½ oz) lamb fillet
- 2 teaspoons finely chopped ginger
- 1 scallion (spring onion), chopped
- 2 teaspoons ground Sichuan peppercorns
- 1 teaspoon salt
- 2 tablespoons light soy sauce
- 1 tablespoon yellow bean sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice
- 2 tablespoons Shaoxing rice wine
- Oil for deep-frying
- Crisp lettuce leaves
- 80 ml (2 fl oz/½ cup) hoisin sauce, extra
- ½ cucumber, shredded
- 6 scallions (spring onions), chopped
Method:
Cut the lamb along the grain into six long strips. Combine with the ginger, scallions, pepper, salt, soy, yellow bean and hoisin sauces, five-spice powder and rice wine. Marinate in the fridge for at least 2 hours. Put the lamb and marinade in a heatproof dish in a steamer. Cover and steam for 2½-3 hours over simmering water in a wok, replenishing with boiling water during cooking. Remove the lamb from the liquid and drain well.
Fill a wok one-quarter full of oil. Heat the oil to 180°C (350°F), or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the lamb for 3-4 minutes, then remove and drain. Cut the lamb into bite-size shreds.
To serve, place some lamb in the lettuce leaves with some hoisin sauce, cucumber and scallions and roll up into a parcel.
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