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Crispy Mongolian lamb lettuce wraps
Fruit and vegetables
ground
nut
oil, for deep-frying
1 tbsp freshly grated
ginger
½
orange
, juice only
1 tbsp ground
nut
oil
2
garlic
cloves, peeled and finely chopped
2 medium
courgettes
, top and tailed, sliced to 5mm/¼in cube pieces
2 red Romano
peppers
, deseeded and chopped to 5mm/¼in cube pieces
1
iceberg lettuce
, halved, separated, washed and refrigerated
3-4
kumquats
, finely sliced (two pieces in each wrap)
few
coriander
leaves
Tins, packets and jars
2 tbsp
tapioca
granules, ground
1 tsp
hoisin sauce
Cooking ingredients
½ tsp ground dry-toasted
Sichuan peppercorns
½ tsp
sea salt
1 tsp low-sodium light
soy sauce
1 pinch Chinese
five-spice powder
1 tsp runny
honey
1 tbsp low-sodium light
soy sauce
1 small handful roasted salted
cashew
nuts
Meat, fish and poultry
250g/9oz
lamb fillet
or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips
Other
2 tbsp potato flour
1 tbsp Shaoxing rice wine or
dry sherry
1 tsp yellow bean paste
fresh purple/yellow edible flowers, optional
Back to recipe
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