Chinese Food In Minutes

Crispy Mongolian lamb

Serve with tortillas or, for a healthier option, crunchy salad.

Crispy Mongolian lamb

Serves 2
Prep time: 10 minutes
Cook in: 10 minutes (plus 20 minutes marinating)

Using ready-made tortillas or fajitas makes this a quick and easy recipe. Or, for a healthier option, you could serve the lamb on lettuce leaves or a salad of cucumber, spring onion, and sliced red and yellow peppers.

INGREDIENTS
250g/9oz lamb fillet, sliced
wheat flour tortillas or Mexican-style fajitas to serve (or make your own flatbreads, see below)
groundnut oil for shallow-frying
potato flour or cornflour

For the marinad
1 tablespoon freshly grated root ginger
1 tablespoon Shaohsing rice wine or dry sherry
1 spring onion, finely chopped
1 teaspoon ground dry-toasted Sichuan peppercorns
½ teaspoon salt
1 teaspoon light soy sauce
1 teaspoon yellow bean sauce
1 teaspoon hoisin sauce
1 pinch of Chinese five-spice powder

To serve
cucumber strips
spring onion slices
iceberg lettuce, torn into shreds
hoisin sauce

METHOD
1. Put all the ingredients for the marinade into a bowl and stir to combine. Add the lamb and turn to coat, then cover the bowl and leave to marinate for 20 minutes, or overnight if possible, in the fridge. Preheat the oven to 140ºC/275ºF/ gas mark 1, then put the tortillas or fajitas in to warm through.
2. Heat a wok over a high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180ºC/375ºF or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. Lightly coat the lamb pieces in potato flour or cornflour; then, using a spider or slotted spoon, lower into the oil and fry until golden brown. Lift out using the spider or spoon and drain on absorbent kitchen paper.
3. To serve, place some crispy lamb in a tortilla, fajita (or sesame flatbread), add some cucumber strips, spring onion and lettuce, spoon over some hoisin sauce and eat.

Ching’s Tips
• If you’re serving this with a salad instead of wraps, make a sweet honey, orange, hoisin sauce and olive oil dressing to complement the salad.
• You could also use pitta bread pockets – oiled, sprinkled with toasted sesame seeds and then grilled.

Comments (9)

  • Ethan

    2 years ago

    Ethan

    This is a wonderful recipe and it looks delicious!! Can't wait to try it

  • Ethan

    2 years ago

    Ethan

    This is a great recipe and I can't wait to chow down on it

  • kathryn

    over 2 years ago

    kathryn

    does anyone know where to get yellow bean paste? and does it really matter if you miss it out?

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  • Betty Romma

    over 2 years ago

    Betty Romma

    YEH MATE

  • amanda

    over 2 years ago

    amanda

    fingers crossed just put my in the fridge 2 marinate.......... (",)

  • Arthur Lindley

    over 2 years ago

    Arthur Lindley

    Why tortillas when ready-made Chinese pancakes are available from most Asian groceries? Otherwise, looks delish.

  • Charlotte

    over 2 years ago

    Charlotte

    This recipe is awesome...way better than chicken fajitas...worth the extra effort.

  • bob

    3 years ago

    bob

    nomnomnom

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