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114 vale do lobo LiVing

Mongolian lamb with iceberg lettuce and hoisin sauce by Ken Lo’s Memories of China

Serves 5-6

Preparation:

Cut the lamb along the grain into 6 long strips. Shred the ginger and spring onions. Mix with the peppercorns and salt and use to rub into the lamb. Mix the soya sauce, yellow bean paste, hoisin sauce, five spice powder and sherry and place in a bowl with the lamb. Marinate for 1-2 hours.

Once marinated, pack the lamb in a heat-proof bowl and cover with foil. Place in a steamer for about 2 hours or place the bowl in a pan containing 5cm of water and double boil for 2 hours. Remove from the bowl and leave to cool then heat the oil in a wok and fry for 4min.

To serve, chop the lamb into bite-sized pieces while still hot. Serve the dish in the same way as Peking Duck. Spoon some duck sauce, on to a pancake or lettuce, then place on a few slices of lamb, followed by a little cucumber and spring onion. Form into a roll and turn up the end, and enjoy.

For wrapping and eating:

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-frying

• 12 Chinese pancakes or lettuce leaves

• 2 small bowls of Pecking Duck sauce

• 3 saucers of matchstick-size pieces of cucumber • 3 saucers of shredded spring onions