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2
2
tablespoon
3
2
tablespoon
1 teaspoon
2
tablespoons
750 g
12-16
|
cloves
garlic, chopped
chopped
fresh root ginger
spring onions, chopped
five spice
powder
chili
sauce
fish sauce
leg of
lamb fillet, boneless
crisp
lettuce leaves
fresh mint
and coriander leaves
salt to taste
black pepper
Spicy Fish
Sauce |
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Method :
Have pestle and mortar, pound
garlic, ginger and shallots to paste. Mix with five spice powder, salt,
pepper, chili and fish sauces. Cut lamb fillet into 6 long
strips. Cover the entire lamb strips with
spice mixture. Have the lamb strips marinade for
180-240 minutes. Pack the meat in a foil or bowl. Steam the meat for 120-180 minutes
under high heat. Warm the grill. Grill the meat strips on barbecue
for four minutes. Make sure the meat does not burnt,
by turning the meat. Prepare lettuce leaves and put in
mint and coriander. Wrap the meat in lettuce leaves. Before serving this dish, have it
dip rolls in Spicy Fish Sauce. Ready to serve.
Serves 7
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