Method :
Cut the lamb
along the grain into six long strips. Combine with the ginger, spring
onions, 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 2 1/2 - 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 to
one quarter full of oil. Heat the oil to 180C (350F/Gas 4), 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 spring onion and roll up into a parcel.
Serves 4 - 6
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