Nori Lamb Surprise

Course : Seafoods
Serves: 4
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500 gram sugar
500 milliliter water
100 gram ginger
1 medium lemon grass root
3 cloves garlic
3 medium red chiles
1/2 bunch mint chopped
50 grams fresh coriander
50 milliliters Thai fish sauce -- (nam pla)
10 milliliters sesame oil
4 medium lamb racks
1/2 cup carrot julienne
1/2 cup turnip julienne
1 package sml pkt sweet pickled ginger
1 package burdock
4 medium Chinese mushrooms
8 medium fresh scallops
1 medium sliced mango
1 medium portion of egg roll
4 sheets nori -- (seaweed)
1 Cup butter and oil
2 cans red pimento -- drained
1 medium Onion peeled and chopped
100 milliliter vinegar -- (white)
2 medium red chiles
100 gram sugar

Preparation / Directions:

To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic and chiles. Reduce until a thin syrup is formed. Strain and discard solids. Add chopped mint, coriander, fish sauce and sesame oil. To prepare the chile capsicum: blend all ingredients in a blender until mixture is a smooth consistency. Mix with sauce in bowl. Cover and store in refrigerator. To prepare lamb loin: butterfly the loin with a sharp knife and flatten. Place a quarter of filling ingredients in each loin in order of listing. Roll up each loin tightly. Roll one sheet of nori around the loin. To cook lamb loin: melt butter and oil in a Teflon pan. Roll loin around in pan just long enough to cook. Do not cook over too high heat or nori will shrink from the loin. Transfer to a baking dish and bake in a preheated 190C oven for 5-10 minutes. Turning 2-3 times until the lamb loin is firm and cooked. Serve it cut or whole with rice and fresh vegetables. Note* To prepare egg roll: make as an omelets, roll and cut into thin strips.

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