Print

Recipes

Five Spice Lamb Fillet and Eggplant Tortillas

Serves:4

Preparation 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.

Join
Chang's Gang

Sign up for all the news and updates