As we approach the Year of the Sheep on February 19th, feasts to celebrate Chinese New Year are underway! For those of you who want to try your hand at some Chinese cooking at home, Chef Tong Chee Hwee, Executive Head Chef of Hakkasan Group has shared his recipe for spicy lamb lupin wraps. Kung Hei Fat Choy!
"Chinese New Year is one of the most auspicious dates in the Chinese calendar, so we have a lot of fun researching and creating our special menus at Hakkasan. As with the wishing tree tradition, Chinese feasting has been key in our culture for hundreds of years, with family and friends reuniting to enjoy excellent food over lots of chatter and good conversation.
Our Spicy lamb lupin wrap not only looks beautiful, served in a flower-shape and garnished with brightly-coloured flowers, but tastes exquisite too. We have chosen lamb for one of our key dishes for the Chinese New Year menu as it is Year of the Sheep this year. The meat of goat and lamb have been popular across China for centuries because they are loaded with hot “yang” energy and warms people up throughout the cold winters. In Traditional Chinese medicine goat meat is especially good in winter, and Chinese doctors prescribe to patients an infusion of parts of the goat to help relieve poor circulation and heart problems.”
- 120g leeks
- 120g onions
- 400g lamb rack
- 80g Red bell pepper
- 120g spring roll wraps
- 12g dill
- 80g Duck sauce
- 20g Spring onion
- 80g Vegetable oil
- 40ml Rice wine
- 120g Lamb lupin sauce
- 80g Yellow bell pepper
- 1 Edible flower
- Wash and slice in julienne leek, onion, red and yellow bell pepper. Then trim the lamb rack and thinly slice the meat, before pan-frying it until golden brown using vegetable oil.
- Sauté the vegetables using a wok in a small amount of vegetable oil over a fairly high heat, in order to partially caramelise the veg and add a dash of rice wine.
- Prepare both the duck sauce and the lamb lupin sauce, add seasoning and make sure to balance the right amount of each sauce and stir fry at a high heat.
- Arrange the wrap at the centre of the plate, positioning the stir-fried meat and vegetables before garnishing with a finely chopped spring onion, dill and an edible flower.