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Neil Perry's steamed spicy lamb with crunchy rice coating

Neil Perry
Neil Perry

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 Neil Perry's steamed spicy lamb with crunchy rice coating.
Neil Perry's steamed spicy lamb with crunchy rice coating. William Meppem

This recipe was inspired by a classic Sichuan dish, Fen Zheng Rou, with added texture as a result of coating the tender lamb with crispy, toasted rice.

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Ingredients

  • 450g lamb loin, cut into thin strips

  • 200g white long-grain rice

  • 1 tbsp chopped coriander

  • 2 spring onions, sliced

  • sesame oil

FOR THE MARINADE

  • 1 tbsp dark soy sauce

  • 1 tbsp fermented black beans

  • 2 tbsp Shaoxing wine

  • 1 tbsp hot bean paste

  • ½ tsp Sichuan peppercorns, crushed

  • 1 tbsp peanut oil

Method

  1. To make the toasted rice, toast whole grains of rice gently in a pan over a medium heat until lightly coloured, and then crush using a mortar and pestle.

    For the marinade, mix together the soy sauce, fermented black beans, Shaoxing wine, hot bean paste, Sichuan peppercorns and peanut oil.

    Add the lamb strips and leave to marinate for 30 minutes.

    Add the ground toasted rice and mix to coat the lamb strips well, then stir in 4 tablespoons of water.

    Place lamb strips in a single layer directly onto the slotted base of a large bamboo steamer set over boiling water, and steam for 20 minutes. Scatter the coriander and spring onion over the lamb and steam for another minute.

    Remove from the heat. You can transfer the lamb onto a plate or serve directly from the bamboo steamer, drizzled with the sesame oil. 

    Serve this dish as part of a banquet – steamed fish with ginger and shallot, Chinese broccoli with oyster sauce, and a beef or pork stir-fry are all simple dishes that would make for an impressive spread. And don't forget the steamed rice.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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