Lamb Fillet with Spring Onions Recipe

Ingredients :

225 g

1 1/3 cups

1 1/2 tablespoons

1 teaspoon

2 teaspoons

1

1/2 tablespoon

1 teaspoon

Lamb fillet

Spring onions (scallions)

Cornflour

Salt

Soy sauce

Egg white

Rice wine or sherry

Sesame seed oil

Oil for deep-frying

• Dice the lamb into 1 cm cubes, marinate with 1/2 teaspoon salt, egg white and 3/4 tablespoon cornflour.

• Cut the onions into 1 cm lengths

• Heat about 2 1/2 cups oil in a wok.

• Before the oil gets too hot, add the lamb cubes, separate them with chopsticks or a fork, then scoop them out and drain.

• Pour off the excess oil and leave about 2 tablespoons in the wok.

• Put in the onions followed by the lamb cubes, salt, soy sauce rice wine or sherry and the remaining cornflour.

• Stir for 1-2 minutes.

• Add the sesame seed oil, stir a few more times.

• Serve hot.