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Crispy Mongolian Lamb

From: Ching-he Huang, www.channel5.com
Serves 2

250g/9oz lamb fillet, sliced
wheat flour tortillas or Mexican-style fajitas to serve
groundnut oil for shallow-frying
potato flour or cornflour

For the marinade
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

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.