Lamb sliders

Jason Burgess

This recipe is equally delicious with beef.

Lamb

2 Tbsp	Cornflour
400 g	Lamb tenderloin, back strap, sirloin or similar cut for quick pan-fry cooking (Main)
2 Tbsp	Water
1 Tbsp	Shaoxing rice vinegar
8	Pita pockets, small, or use little burger buns or slider buns
1	Chilli sauce, for spicing - Lee Kum Kee brand is very good.

Asian slaw

5	Carrots, medium, peeled and grated
3	Spring onions, sliced, use both green and white ends
½ cup	Fresh coriander, chopped
2 Tbsp	Lemon juice, fresh
1 to taste	Salt & freshly ground pepper
2 Tbsp	Peanut oil
⅓ cup	Toasted sesame seeds

Fry-up

2 Tbsp	Peanut oil
2	Onions, finely sliced medium sized
1 tsp	Cumin
½ tsp	Chinese five spice
½ Tbsp	Freshly ground black pepper
2 tsp	Sesame oil
3 Tbsp	Dark soy sauce
2 Tbsp	Shaoxing rice vinegar

Directions

1. Cut lamb into thin strips. Combine the cornflour, water and Shaoxing wine in a bowl, add the lamb and coat well and set aside for 15 minutes.
2. Next prepare slaw, combine in a bowl the grated carrots, spring onion, coriander, toasted sesame seeds, salt, pepper, lemon juice and oil. Set aside.
3. Fry sliced onions in peanut oil until golden, set aside.
4. Put 2 Tbsp peanut oil in large smoking-hot fry pan or wok.
5. Toss in five spice, cumin and black pepper. They will immediate release a spicy aroma. After 30 seconds slide in the lamb, toss in the spicy hot oil for 1 or 2 minutes.
6. Add sesame oil, soy sauce, Shaoxing rice wine and the fried onions. Cook for 1 more minute and remove pan from heat.
7. Cut a slit in the pita pocket and warm in the toaster until still soft (not crunchy).
8. Set on the table and everyone can pile in the Asian slaw and warm cumin lamb. Serve with your favourite chilli sauce. Xiangshòu - Enjoy!