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Lamb Spring Rolls with Papaya Salad Recipe

A Thai-inspired seafood medley bursts with a harmonious mixture of sweet, spicy and savoury. Tomato Lemongrass Clams and Shrimp Courtesy of Chefs Edward Lam and Jil Osias – Saburo Kitchen INGREDIENTS Tomato Lemongrass Sauce 1 Tbsp canola oil 2 Roma tomatoes, peeled, seeded and diced 3 garlic cloves, peeled and smashed 1/4 white onion, peeled and diced 1 Tbsp ginger, peeled and cut into thin strips 2 pieces of lemongrass, smashed 2 Tbsp tomato paste 2 Thai green chiles, cut in half 2 cups coconut milk 1 cup water 3 Tbsp fish sauce 1 Tbsp brown sugar 1 tsp salt Clams and Shrimp 1 lb clams, washed 8 shrimp 1 Tbsp canola oil 3 garlic cloves, peeled and chopped 1/2 cup white wine Garnish cilantro toasted sourdough bread METHOD Tomato Lemongrass Sauce 1. Add canola oil to a small saucepan. 2. On medium heat, sauté garlic, ginger, onion, tomatoes, and lemongrass. 3. Stir and let cook for about 5 minutes until fragrant. 4. Add in tomato paste and cook for another 2-3 minutes 5. Add in water and coconut milk. Stir and add Thai green chiles. 6. Simmer for 8-10 minutes to let all flavours meld together. 7. Season with fish sauce and brown sugar. 8. Discard the pieces of lemongrass, then put the sauce in a blender. 9. Blend until smooth. Set aside. Clams and Shrimp 1. In a pot over medium high heat put the canola oil then quickly sauté the garlic 2. Add clams, shrimp, white wine and cover. 3. Turn up the heat to boil and steam the clams until they are open (less than 5 minutes). 4. Remove from heat and plate in a serving dish 5. Ladle in tomato lemongrass sauce over the clams Garnish Top with fresh cilantro leaves and serve with toasted sourdough bread. Yield 4 servings
Asian ingredients infuse lamb with umami richness and accompanying fresh greens add a crisp tang. Garlic kissed hummus mellows the robust bites.



Lamb Spring Rolls with Papaya Salad

Courtesy of Chefs Edward Lam and Jil Osias – Saburo Kitchen


Lamb Spring Rolls
1 lb ground lamb
1 tsp salt
1 Tbsp light miso paste
4 cloves garlic, minced
1 Tbsp soy sauce
1/4 cup cilantro, chopped
1/4 cup wood ear mushrooms, soaked and coarsely chopped
1/4 cup rice noodles, soaked and coarsely chopped
2 Tbsp togarashi
1 pack spring roll wrappers (20 pieces)
canola oil for frying

Papaya Salad
1 cup peeled and shredded
green papaya
1/4 cup peeled and shredded carrots
1/4 cup peeled and thinly sliced red onion
1/4 cup julienned green onions
1/4 cup shredded cucumber
1/4 to 1/3 cup nuoc cham to taste

Soy Bean Hummus
1/2 cup cooked soy beans
1/4 cup garlic flavoured olive oil
1/4 cup soy milk
salt to taste

Nuoc Cham
3 Bird’s Eye chilis
1 lime, juiced
1/2 cup rice vinegar
1/2 cup water
1 garlic clove, peeled and chopped
1/2 cup sugar
1/8 cup fish sauce

chopped peanuts
1 Tbsp sunflower seeds
1/2 tsp togarashi


Spring Rolls
1. Combine all ingredients and mix thoroughly. Set aside in fridge while making the papaya salad.
2. Put a heaping Tbsp of meat mixture in the middle of the spring roll wrapper.
3. Fold the wrapper forward, tucking the left and right side to the middle, rolling forward to complete. Seal the edge with a little bit of water.
4. Add an inch of canola oil to a heavy bottomed pot.
5. On medium, heat the oil
6. Deep fry the spring rolls in batches until gold brown and crispy. Drain on paper towels to absorb excess oil.

Papaya Salad
Toss all the ingredients together and drizzle with nuoc cham and mix thoroughly. Set aside.

Soy Bean Hummus
1. Put cooked soy beans, soy milk and garlic flavoured oil in a food processor.
2. Purée until smooth.
3. Season with salt to taste.

Nuoc Cham
Put all the ingredients in a blender and process until smooth. Set aside.

1. Serve the spring rolls with the papaya salad and additional nuoc cham for dipping.
2. Garnish the papaya salad with fresh cilantro and chopped peanuts.
3. Smear a heaping tablespoon of hummus on the side of the plate then sprinkle with sunflower seeds and togarashi.

Yield 10 servings


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