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Stir fried sweetbreads with oyster sauce and black pepper
Stir fried sweetbreads with oyster sauce and black pepper
Thai
Main
30 mins
Lamb
Medium
Serves
2

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
Ingredients

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

The rest:

  • 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
Method
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Method
  1. Blanch the sweetbreads for 30 seconds in boiling water, drain, rinse with cold water and remove the external membrane
  2. In a pestle and mortar, or with the flat of a knife, pound the paste ingredients together to a coarse texture
  3. Mix all the sauce ingredients together
  4. Deep fry the sweet breads in vegetable oil at 170 degrees for 4 mins until crisp on the outside, drain and set aside.
  5. 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
  6. Add the sweet breads and sauce. Allow the sauce to glaze the sweet breads.
  7. Add the rest of the vegetables and serve with jasmine rice.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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