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Crispy lamb ribs with cucumber and sesame salad
Fruit and vegetables
1
onion
, cut in half
2cm/¾in piece fresh root
ginger
, peeled and sliced
1 head
garlic
, cut in half
1
cucumber
, seeds removed and sliced
200g/7oz
mangetout
, julienned
50g/1¾oz enoki
mushrooms
, trimmed
1 red
chilli
, sliced
2 tbsp
fresh coriander
leaves, left whole or chopped
3
spring onions
, sliced
1
lime
, cut into wedges
Tins, packets and jars
8
dried chillies
, broken into pieces
5 sheets
nori
seaweed, toasted and crumbled
Cooking ingredients
150ml/5fl oz dark
soy sauce
2
star anise
1 tbsp
coriander seeds
oil
, for deep frying
1 tsp
coriander seeds
1 tsp
fennel seeds
3 tsp
Sichuan peppercorns
1 tsp
sea salt
1 tbsp light
soy sauce
1 tsp soft light
brown sugar
1 tbsp black
vinegar
50ml/2fl oz
soy sauce
2 tbsp
sesame oil
50ml/2fl oz extra virgin
olive oil
1 tbsp
sugar
, or to taste
1 tsp
black sesame seeds
1 tsp white
sesame seeds
, toasted
Meat, fish and poultry
1kg/2lb 4oz rack
lamb
ribs
Other
50ml/2fl oz apple
cider vinegar
Back to recipe
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