STIR-FRIED LAMB FIL­LET WITH CRISPY ONIONS

Sunday Tasmanian - Tassie Living - - ON SUNDAY -

SERVES 4 “Onion rings add some crunch”

½ cup (125ml) sun­flower oil 2 small red onions, cut into rings 2 egg­whites, lightly beaten

cup (65g) rice flour 2 x 300g lamb back­straps 100ml oys­ter sauce 1 tbs sesame oil 2 gar­lic cloves, crushed 1½ cups (300g) brown rice, cooked 1 cup (200g) frozen soya beans or

pod­ded broad beans, blanched 4 radishes, thinly sliced Mi­cro co­rian­der and black sesame seeds

to serve (op­tional) Pre­heat oil in a wok or fry­pan over medium-high heat. Coat the onion rings in egg­white then dust in flour. Fry in batches for 2-3 min­utes un­til crisp then drain on pa­per towel. Leave 1 tbs oil in the pan.

Coat lamb in ¼ cup (60ml) oys­ter sauce. Add to pan. Cook 3-4 min­utes a side un­til medium. Rest, lightly cov­ered in foil.

Add sesame oil and gar­lic to the pan and cook for 1 minute or un­til fra­grant then add the rice and stir to coat. Add the re­main­ing oys­ter sauce and cook, toss­ing for 2-3 min­utes, then di­vide be­tween bowls.

Top with soya beans, sliced lamb and rest­ing juices, crispy onions, radish, mi­cro co­rian­der and sesame seeds. NU­TRI­TION • 43G PRO­TEIN • 6G SAT FAT • 81G CARB • 8G SUG­ARS • 1260MG SODIUM • 790 CAL (3295KJ)

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