Nori Lamb Surprise

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Serving Size : 4 servings.
Category : Seafoods


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SAUCE FOR LAMB***
500 gram sugar
500 milliliter water
100 gram ginger
1 lemon grass root
3 cloves garlic
3 red chiles
1/2 bunch mint chopped
50 grams fresh coriander
50 milliliters Thai fish sauce -- (nam pla)
10 milliliters sesame oil
4 lamb racks
***FILLING***
1/2 cup carrot julienne
1/2 cup turnip julienne
sml pkt sweet pickled ginger
1 package burdock
4 Chinese mushrooms
8 fresh scallops
1 sliced mango
portion of egg roll
4 sheets nori -- (seaweed)
butter and oil
***CHILE CAPSICUM***
2 cans red pimento -- drained
1 onion peeled and chopped
100 milliliter vinegar -- (white)
2 red chiles
100 gram sugar



Ready, set, cook!



To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic
and chiles. Reduce until a thin syrup is formed. Strain and discard
solids. Add chopped mint, coriander, fish sauce and sesame oil. To
prepare the chile capsicum: blend all ingredients in a blender until
mixture is a smooth consistency. Mix with sauce in bowl. Cover and
store in refrigerator. To prepare lamb loin: butterfly the loin with a
sharp knife and flatten. Place a quarter of filling ingredients in
each loin in order of listing. Roll up each loin tightly. Roll one
sheet of nori around the loin. To cook lamb loin: melt butter and oil
in a Teflon pan. Roll loin around in pan just long enough to cook. Do
not cook over too high heat or nori will shrink from the loin.
Transfer to a baking dish and bake in a preheated 190C oven for 5-10
minutes. Turning 2-3 times until the lamb loin is firm and cooked.
Serve it cut or whole with rice and fresh vegetables. Note* To prepare
egg roll: make as an omelets, roll and cut into thin strips.