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Marinated Lamb Belly Peking Style
(Recipe created by Royal China Queensway Restaurant)
Ingredients:
- 500g lamb belly
- 150g lettuce, shredded
- 50g breadcrumbs
Seasonings:
- 20g Yeo’s Sambal Oeleck
- 20g Yeo’s Hoi Sin Sauce
- 20g Yeo’s Chilli Sauce with Garlic
- 500g dried spicy mix
Preparation:
- Simmer the lamb belly and dried spicy mix in hot water on low heat for 2 hours.
- Coat the lamb belly with breadcrumbs, then deep fry until crispy, cut into pieces.
- Serve with Yeo’s Hoi Sin Sauce, Yeo’s Sambal Oeleck or Yeo’s Chilli Sauce with Garlic.
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