Ingredients:
For
Dressing:
¼ cup rice
vinegar or cider vinegar
2 tbsp honey
2 tbsp mild
chili powder
2 tbsp
paprika powder
1 tbsp
grated fresh ginger
3 tbsp fresh
lemon juice
For the
Salad:
2 large ripe
mangoes
3 cups
watercress
1 cup
cucumber, julienned
1 red
pepper, cut into stripes
4 spring
onions, sliced
½ cup
coriander leaves, chopped
½ cup mint
leaves, chopped
2 tbsp
roasted, unsalted groundnuts, coarsely chopped
For the
stir-fried lamb:
440 gram
lean boneless lamb chunks or shredded
10 tsp soy
sauce
1 tsp oyster
sauce
3 large
garlic flakes, minced
1 tsp sugar
1 tsp oil
Method:
For the
dressing, mix all the ingredients, except lemon, in a small saucepan. Slowly
whisk ¾ cup of water and bring to boil. Reduce the heat to medium and simmer
uncovered for 5 minutes. Remove from heat and add lemon juice. Set aside.
For the
salad, peel the mangoes, cut in half, remove the pits and cut into ½ inch
slices. Place in a large shallow bowl. Add watercress, cucumber, red pepper,
spring onions, coriander leaves and mint leaves. Toss gently to mix. Keep
aside. Keep serving cups ready.
Diagonally
cut lamb chunks into ½ inch thick strips. In large bowl coat the lamb chunks
with 3 tbsp of dressing, soy sauce, oyster sauce, garlic and sugar. Heat oil in
a wok or non-stick skillet and stir fry lamb chunks till cooked over high heat.
Spoon lamb
chunks over the salad. Drizzle remaining dressing and sprinkle with groundnuts.
Tip: You can also use small prawns instead of lambs.
Tip: You can also use small prawns instead of lambs.