Twice fried lamb is a crunchy dish that has a unique and tasty Asian flavor. I love eating it wrapped in lettuce leaves, but it is perfect with rice as well. You may also squeeze some lemon juice over it to make it tastier.
1/3 cup sweet chili sauce
1/4 cup oyster sauce
2 tablespoons light soy sauce
800g lamb strips
1/4 cup plain flour
Vegetable oil for deep frying
1 small brown onion, sliced thinly
2 cloves garlic sliced thinly
250g sugar snap peas trimmed
2 cups bean sprouts
1 cup loosely packed Thai basil leaves
Salt and pepper to taste
Place the soy sauce, chili sauce and oyster sauce in a medium sized bowl. Mix well. Add the lamb and marinate it for 30 minutes. After, drain the marinade and discard. Dredge the lamb in flour and make sure to shake off the excess.
Heat the oil in a wok or frying pan under medium heat. Deep fry the lamb in batches until they are golden brown. Drain the excess oil by placing the fried lamb on a plate lined by paper towels.
Let the used oil cool and strain it. Transfer it to a container. Heat 2 tablespoons of oil in a clean wok or frying pan. Fry the garlic and onions for 2-3 minutes until the onion becomes translucent. Add the peas and cook it for another 5 minutes, until tender.
Place the lamb in the wok and stir-fry it with the peas until heated through. Add the basil and the bean sprouts. Toss lightly and cook for another 2 minutes. Season it with salt and pepper. Serve with lettuce leaves or over warm rice.
Photo Courtesy Of: scaredy_kat