Peanut lamb salad

This colourful Asian salad brings a heap of fresh vegetable goodness, teamed up with sliced lamb steaks and a creamy, satay-like dressing.

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Peanut Butter

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 8 deep-fried tofu puffs (tau pok)
• 1 tbsp vegetable oil
• 300 g lamb leg steaks, fat left on
• 2 tbsp kecap manis
• 2 short cucumbers, cut into matchsticks
• 1 small carrot, peeled and cut into matchsticks
• 2 cups bean sprouts, trimmed and soaked in iced cold water
• 60 g baby spinach leaves
• 4 spring onions, finely sliced
• ¼ cup crushed roasted peanuts
• ¼ cup fried shallots
• 1 bird's eye chilli, sliced

Dressing

• 3 tbsp peanut butter
• 1 lemon, juiced
• 1 tsp curry powder
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 2 tsp sesame oil

Instructions

1. For the dressing, place all the ingredients in a bowl and stir to combine well. It should be around the consistency of thickened cream. Add about 1 tablespoon hot water if the dressing is too thick.
2. Heat a frying pan over medium heat. Dry fry the tofu puffs until browned and crisp, then cut in half.
3. Add the oil to the pan and fry the lamb steaks, fat-side down first until cooked to your liking. Remove from the pan, drizzle with a little kecap manis and set aside to rest.
4. Meanwhile, place the cucumber, carrot, bean sprouts, baby spinach leaves and spring onions in a large bowl. Add the halved tofu puffs, toss gently, then transfer to a serving plate.
5. Slice the lamb and place on top of the salad. Drizzle with the dressing and scatter with the peanuts, fried shallots and chilli. Serve with the remaining dressing on the side.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Peanut Butter

Watch The Full Episode Here

G

Watch The Full Episode Here

G