Hoisin Lamb with Shallot Pancakes

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14 Ingredients

Number of servings

1 cup plain flour
1/2teaspoons Chinese five spice powder
1/3 cup cornflour
20grams butter, melted
1/2 cup milk
4 cm piece ginger, peeled and grated
2 green shallots, thinly sliced
1/2 cup hoisin sauce
2tablespoons lemon juice
2tablespoons soy sauce
1tablespoons vegetable oil
3 eggs
2 garlic cloves, crushed
600grams lamb steak, thinly sliced

Nutrition per serving

31% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Combine sauces, lemon juice, ginger, garlic and five spice powder in a ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 1 hour.

Step 2 of 6

Process flour, cornflour, water, milk , eggs and butter in a food processor until a thin, smooth batter is formed. Pour into jug, cover with plastic and set aside for 15 minutes.

Step 3 of 6

Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

Step 4 of 6

Place lamb on tray. Bake for 20 minutes for medium-rare or cooked to your liking. Cover with foil and rest for 10 minutes. Place lamb sauces to marinade into a small saucepan. Bring to the boil, reduce heat and keep warm.

Step 5 of 6

Meanwhile, brush a non-stick frying pan with oil and heat over medium. Stir shallots into batter. Pour 1 tbs of batter into pan and, using the back of a metal spoon, gently spread out to form 10cm pancake. Cook, 3-4 pancakes at a time, for 2 minutes or until light golden. Turn and cook for 1 minute. Repeat with remaining batter.

Step 6 of 6

Thinly slice lamb. Serve with pancakes, shallots, chilli and sauce.