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Recipes

Five Spice Lamb Fillet and Eggplant Tortillas

Serves:4

Preparation and cooking time:40 minutes

Marinating time:1-4 hours

Difficulty:Medium

Ingredients:

8 lamb fillets
8 small wooden skewers, soaked in cold water for at least an hour
1 tsp. heaped Chinese five spice powder
2 cloves garlic, crushed or finely grated
1 tbsp. vegetable or neutral oil
1 tbsp.Shaoxing rice wine
1 tbsp.Chang’s Light Soy Sauce
I large eggplant, cut into a 1 cm dice
1 tbsp.salt
½ cup vegetable or other neutral oil
2 cloves garlic, crushed or chopped
½ medium chilli, chopped or ½ teaspoon dried chilli flakes
2 tbsp.Chang’s Hoisin sauce
¼ cup finely chopped coriander
1 tbsp.rice vinegar
1 medium cucumber, cut in 8-12 pieces, lengthways
8 medium tortillas, wraps or Chinese pancakes

Method:

Marinate the lamb in the five spice powder, garlic, vegetable oil, Shaoxing and light soy sauce for 1-4 hours, covered in the refrigerator. Thread the lamb fillets onto the wooden skewers so they won’t curl up when cooking.
Place the eggplant in a colander and sprinkle with the salt. Allow moisture to drain out for 20 minutes then rinse under cold water and dry well with paper towel. Heat the oil in a wok and fry the eggplant until lightly golden, adding a little more oil if necessary.
Brush a BBQ plate or char grill plate with a little oil and cook the lamb to your liking over high heat. Sprinkle with a little sea salt and serve with the tortillas, eggplant and cucumber for guests to assemble.
For gluten free alternative, use corn tortillas or lettuce leaves.

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