Serves:4
Preparation time:40 minutes
Marinating time:1-4 hours
Difficulty:Medium
Ingredients:
- 8 lamb fillets
- 8 small wooden skewers, soaked in cold water for at least an hour
- 1 tsp. heaped Chinese five spice powder
- 2 cloves garlic, crushed or finely grated
- 1 tbsp. vegetable or neutral oil
- 1 tbsp.Shaoxing rice wine
- 1 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- I large eggplant, cut into a 1 cm dice
- 1 tbsp.salt
- ½ cup vegetable or other neutral oil
- 2 cloves garlic, crushed or chopped
- ½ medium chilli, chopped or ½ teaspoon dried chilli flakes
- 2 tbsp.Chang's Original Hoisin Sauce
- ¼ cup finely chopped coriander
- 1 tbsp.rice vinegar
- 1 medium cucumber, cut in 8-12 pieces, lengthways
- 8 medium tortillas, wraps or Chinese pancakes
Method:
- Marinate the lamb in the five spice powder, garlic, vegetable oil, Shaoxing and light soy sauce for 1-4 hours, covered in the refrigerator. Thread the lamb fillets onto the wooden skewers so they won’t curl up when cooking.
- Place the eggplant in a colander and sprinkle with the salt. Allow moisture to drain out for 20 minutes then rinse under cold water and dry well with paper towel. Heat the oil in a wok and fry the eggplant until lightly golden, adding a little more oil if necessary.
- Brush a BBQ plate or char grill plate with a little oil and cook the lamb to your liking over high heat. Sprinkle with a little sea salt and serve with the tortillas, eggplant and cucumber for guests to assemble.
- For gluten free alternative, use corn tortillas or lettuce leaves.
