| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs |
Thai |
Meats |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Sugar |
| 500 |
ml |
Water |
| 100 |
g |
Ginger |
| 1 |
|
Lemon grass root |
| 3 |
|
Cloves garlic |
| 3 |
|
Red chillies |
| 1/2 |
bn |
Mint chopped |
| 50 |
g |
Fresh coriander |
| 50 |
ml |
Thai fish sauce (nam pla) |
| 10 |
ml |
Sesame oil |
| 4 |
|
Lamb racks |
| 1/2 |
c |
Carrot julienne |
| 1/2 |
c |
Turnip julienne |
|
|
Sml pkt sweet pickled ginger |
| 1 |
pk |
Burdock |
| 4 |
|
Chinese mushrooms |
| 8 |
|
Fresh scallops |
| 1 |
|
Sliced mango |
|
|
Portion of egg roll |
| 4 |
|
Sheets nori (seaweed) |
|
|
Butter and oil |
| 2 |
cn |
Red pimento, drained |
| 1 |
|
Onion peeled and chopped |
| 100 |
ml |
Vinegar (white) |
| 2 |
|
Red chillies |
| 100 |
g |
Sugar |
INSTRUCTIONS
SAUCE FOR LAMB:
FILLING:
CHILLI CAPSICUM:
To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic and
chillies. Reduce until a thin syrup is formed. Strain and discard solids.
Add chopped mint, coriander, fish sauce and sesame oil. To prepare the
chilli capsicum: blend all ingredients in a blender until mixture is a
smooth consistency. Mix with sauce in bowl. Cover and store in
refrigerator. To prepare lamb loin: butterfly the loin with a sharp knife
and flatten. Place a quarter of filling ingredients in each loin in order
of listing. Roll up each loin tightly. Roll one sheet of nori around the
loin. To cook lamb loin: melt butter and oil in a teflon pan. Roll loin
around in pan just long enough to cook. Do not cook over too high heat or
nori will shrink from the loin. Transfer to a baking dish and bake in a
preheated 190C oven for 5-10 mins. Turning 2-3 times until the lamb loin
is firm and cooked. Serve it cut or whole with rice and fresh vegetables.
Note* To prepare egg roll: make as an omelette, roll and cut into thin
strips. Recipe compliments of Magnus Johansson.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”