2 tbspvegetableoil
½ smallredonion,finely
chopped
15 gmginger(about3cm),
finelychopped
3 garliccloves,finelychopped
1 longredchilli,finely
chopped
200 gmmincedlamb
2 tbspLaoGanMapeanuts
inchillioil(seenote)
2 tbspFuChibeansauce
(seenote)
2 tbspShaoxingwine
300 mlchickenstock
1½ tbspoystersauce
1 tbspcastersugar
1 tspgroundSichuan
peppercorns
1 tbspsesameoil
1½ tsparrowrootflourmixed
with1½tspcoldwater
Corianderandthinlysliced
springonion,toserve
Steamedrice,toserve
SOYCUSTARD
400 mlunsweetenedsoymilk
3½ eggs,lightlybeaten
60 ml(¼cup)whitesoysauce
(seenote)
½ tspgroundwhitepepper
GREENBEANSCOOKED
INCARAMEL
50 gmcastersugar
1 small red shallotLambmapotofu
withgreenbeansSERVES4-6// PREPTIME 45 MINS// COOK1 HR“Thisis a recipeI learntfromDanHongatMrWong,”
saysNguyen.“Sincethen,I’vecookedit atalmost
every place I’ve worked and its alwaysbeena hit.”2 garliccloves,finelychopped
2 birdseyechillies,seeds
removedandthinlysliced
1 tbspfishsauce
2 tbspredvinegar(seenote)
3 tspapplecidervinegar
400 gmgreenbeans
Friedshallots,toserve1 Heatoilin a saucepanover
medium-highheat.Addonion,
ginger,garlicandchilliand
stiruntillightlycaramelised
(3-5minutes).Addlambmince,
andcook,breakingupmince
witha woodenspoon,until
lightgolden(3-4minutes).Add
LaoGanMa,beansauceand
Shaoxingandcookuntilliquid
hasreducedtoalmostnothing
(3-4minutes).Addstock,cover,
andsimmerovermediumheat
untilstockjustcoversmince
(30minutes).Addremaining
ingredients(exceptarrowroot),
stirtocombine,thenstirin
arrowrootslurry,bringtothe
boilandcookuntilthickened
slightly(1-2minutes).Keepwarm.
2 Forsoycustard,combine
ingredientsand½tspfinesalt
in a bowlandwhiskuntilwell
combined.Strainintoa wide
1.5litreservingbowl,cover
with plastic wrap and steamin a steamerovera saucepan
ofboilingwateruntilcustard
is set(15minutes).
3 Meanwhile,forgreenbeans,
combinesugarand1½tbsp
waterin a largefryingpan
overhighheatandcookuntil
golden(3-4minutes).Add
shallot,garlicandchilli,cookfor
1 minute,thenaddfishsauce
andvinegars(becareful,hot
caramelwillspit)andbring
totheboiltodissolvesugar
(5-10seconds).Addbeans
andcook,stirringtocoatand
glaze, untiltender(3-4minutes).
Topwithshallots.
4 Topsoycustardwithmince,
corianderandspringonionand
servewithriceandbeans.
NoteLaoGanMa,FuChibean
sauceandredvinegarare
availablefromAsiangrocers.
Whitesoysauceis available
fromJapanesesupermarkets.
Substitutewithlightsoysauce.
Winesuggestion 2018 Gravity
Wine Co Zero Gravity.92 GOURMET TRAVELLER