- 300 g lamb fillet (or deboned loin)
- 2 t ginger, finely chopped
- 1 spring onion, chopped
- 2 ground Sichuan peppercorns
- 1 t salt
- 2 T light soy sauce
- 1 T yellow bean sauce
- 1 T hoisin sauce
- 1 t five-spice powder
- 2 T Shaoxing rice wine
- Peanut or sunflower oil, for deep-frying
- For serving
- Crisp lettuce leaves
- Hoisin sauce
- Shredded cucumber and spring onions
Cut the lamb into 6 long strips along the grain. Mix with the ginger, onion, pepper, salt, soy sauce, yellow bean sauce, hoisin sauce, five-spice powder and rice wine.
Marinate in the fridge for at least 2 hours. Put the lamb and marinade in a heatproof dish on a rack or steamer, and steam over simmering water, tightly covered, for about 2 hours, until very tender.
If necessary, add more boiling water from time to time. Before serving, deep-fry the lamb for a few minutes until deep brown, then cut it into bite-sized shreds.
To serve, place some lamb in the lettuce leaves with a dab of hoisin sauce. Add the cucumber and spring-onion shreds, and roll into a parcel.
This recipe comes from that veritable bible of Chinese cooking, The Food of China, published by Murdoch Books.