Stir fried sweetbreads with oyster sauce and black pepper
This is a delicious Thai-Chinese stir fry, combining crispy lamb sweetbreads with a sticky sauce of oyster sauce, black pepper and ginger.
Recipe courtesy of
For the paste:
½ tbsp coriander root
½ tbsp garlic
½ tbsp ginger scraps
a heavy pinch of black pepper
For the sauce:
30ml oyster sauce
20 ml soy sauce
1 tsp black pepper
half tsp white sugar
120g lamb sweet breads
1 bruised red chilli
2 - 3 spring onions cut into 3cm batons
Roughly chopped coriander
A thumb sized piece of ginger, cut into 2 inch matchsticks
Garlic chives, sliced into 2 inch batons
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Blanch the sweetbreads for 30 seconds in boiling water, drain, rinse with cold water and remove the external membrane
In a pestle and mortar, or with the flat of a knife, pound the paste ingredients together to a coarse texture
Mix all the sauce ingredients together
Deep fry the sweet breads in vegetable oil at 170 degrees for 4 mins until crisp on the outside, drain and set aside.
Add a little oil to the wok and fry the paste and bruised chilli over a medium heat in a wok or fry pan until just starting to colour
Add the sweet breads and sauce. Allow the sauce to glaze the sweet breads.
Add the rest of the vegetables and serve with jasmine rice.
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