Chiu Yim Yuk Lau (fried Fillet Of Lamb Coated With Peppery Salt)

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon rice wine
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 12 ounces lamb fillets, cut into 1 inch cubes
• 3 cups peanut oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon five-spice powder
• 1 teaspoon pepper

Recipe

• 1 for the marinade: combine all of the ingredients in a bowl.
• 2 pound the lamb lightly to tenderize and marinate it for 30 minutes.
• 3 heat the oil in a pan.
• 4 when the oil starts to smoke, add the lamb and fry over medium heat for 1 minute.
• 5 remove the pan from the heat and leave th elamb in the hot oil for 1 minute.
• 6 remove the lamb from the pan, but do not drain the oil.
• 7 reheat the oild until it starts to smoke.
• 8 return the lamb to the pan and fry for 30 seconds.
• 9 remove, drain, and set aside.
• 10 clean the pan and return it to the heat.
• 11 add the salt, five-spice powder, and pepper.
• 12 return the lamb to the pan and toss to coat the cubes evenly.
• 13 serve immediatly.