| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
|
750 gram pie lamb fillet cut into strip loin |
| 8 |
|
Spring onions; sliced obliquely |
| 155 |
g |
Rice noodles; deep fat fried |
| 1/2 |
|
Red pepper; cut into small dice |
| 1/2 |
sm |
Mouli cut into julienne strips |
| 2 |
tb |
Fresh coriander leaves; (2 to 3) |
|
|
Deep fried shallots |
| 10 |
|
Sugar snaps; sliced obliquely |
| 1 |
|
Stalk fresh lemon grass; finely sliced |
| 7 |
|
And juice of 2 limes; zest of |
| 2 |
tb |
Corn oil |
| 2 |
tb |
Sweet chilli sauce |
| 2 |
tb |
Soy sauce |
| 1/2 |
|
Red chilli; finely diced |
| 2 |
|
Fat cloves garlic; crushed |
| 1 |
ts |
Clear honey |
| 1 |
tb |
Lamb stock; well reduced |
INSTRUCTIONS
MARINADE
Whisk marinade ingredients together and marinate the lamb for 2-3 hours.
Deep fry the rice noodles and shallots. Prepare all the salad ingredients.
Remove the lamb from the marinade. Season 7 then sear on all sides over a
hot griddle. Roast for 4 or 5 minutes and then rest for
10 minutes in a warm place.
Cook all marinade ingredients together to lock the raw lamb juices,
whisking well to make a dressing. Dress the salad and pile onto serving
plates. Sprinkle with the deep fried shallots. Slice the lamb thinly and
arrange a salad. Drizzle dressing over and around.
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