These Lamb Satay Hawker Rolls, with Rice & Pickled Vegetables are simple tasty and delicious.

These Hawker rolls have warm roti, with perfectly cooked lamb, a creamy satay sauce, some mayo, crunchy veg, and a flourish of chilli at the end if you desire. We make this dish, or renditions of it so often! Don’t leave out the pickled vegetables, they really elevate the dish and are so easy to make.

What you will need for Lamb Satay Hawker Rolls:

For the pickled vegetables, you need red onion and carrot, plus white sugar and white vinegar. For the satay sauce, you need peanut butter – either smooth or crunchy, oil, garlic, onion, lemon juice, soy sauce, sugar, coconut cream and salt. Then you also need roti – I like the uncooked version that you cook when serving, but either type is fine. You can buy these from your local Asian supermarket. Lamb Medallions, Salt and pepper, red cabbage, coriander, kewpie mayonnaise, chilli and cooked rice to serve with your Hawker Rolls.

How to make Lamb Satay Hawker Rolls, with Rice & Pickled Vegetables:

First thing is to take the lamb out of the fridge so it comes to temperature while you are making other elements. Then we make the pickled vegetables by mixing the vinegar, sugar and vegetables together.

To make the peanut satay, cook the onion and garlic in a pan, add the remaining ingredients and bring to the boil. Taste and adjust seasoning if needed, turn the heat of and set aside until required.

Time to cook the lamb, pat dry with a paper towel and season well with salt and pepper. Cook to your liking in a hot pan. I like mine around medium, so around 4 minutes on side one, and 2-3 minutes on the second side.

Leave to rest for around 5 minutes. Then slice. To assemble, warm roti, spread on satay, top with cabbage, pickle, kewpie mayo, chilli, coriander. Serve with steamed rice on the side.

If you are looking for more delicious recipes check out my posts for Kung Pao Chicken and Easy Dumpling Soup.

Common questions about Lamb Satay Hawker Rolls, with Rice & Pickled Vegetables:

What can I use instead of Lamb? You can use beef, or venison. Or Chicken or tofu.

What is a good wine match? I love a gewürztraminer or dry Riesling with the Hawker Rolls.

Lamb Satay Hawker Rolls, with Rice & Pickled Vegetables

Servings 4

Ingredients

1 pack of 4 Roti
1 pack 400 grams of Silver Fern Farm Lamb Medallions
Oil for frying
Salt & Pepper

Pickled Vegetables

½ Red onion thinly sliced
3 Carrots peeled and sliced
4 tablespoons White Sugar
4 Tablespoons White Vinegar

Satay Sauce

1 teaspoon oil
1 teaspoon garlic crushed
1 onion finely chopped
1 cup peanut butter
2 tablespoons lemon juice
2 tablespoons soy sauce
1/2 cup caster sugar
400 ml one can coconut cream
½ teaspoon Salt

To Serve

¼ Red Cabbage sliced
1 bunch Coriander
Kewpie Mayonnaise
3 cups Cooked Rice
1 Red chilli sliced

Instructions

Take the lamb out of the fridge to come to room temperature.
Make the pickled vegetables by mixing the red onion, carrots, sugar and vinegar together. I prefer using a jar so you can give it a shake to incorporate, and you can serve them straight from the jar.
Now for the satay sauce.
Heat oil in a saucepan on a medium heat and gently sauté the onion until translucent.
Add garlic and cook for a further minute.
Stir in the peanut butter, lemon juice, soy sauce & sugar.
Add coconut cream and bring to the boil. Add a dash or 2 of fish sauce, taste & adjust seasoning if needed.
Take off the heat and set aside until required
Pat dry lamb medallions with a paper towel, season well with salt and pepper.
Place a fry pan on a medium heat. Add the oil, once it has come to temperature, add the lamb. Cook on each side until cooked to your liking, I like mine around medium, so around 4 minutes on the first side and 2-3 minutes on the second side.
Take out of the pan and leave to rest.
While the meat is resting, cook or warm your roti as per packet instructions.
Time to assemble, slice your lamb into 1 cm slices, on top of your roti, spread your satay sauce, add red cabbage, coriander, beef, pickled vegetables, drizzle over kewpie mayo, serve with rice on the side, and sliced chilli
NOTES the satay sauce makes a large serving, you can halve the recipe if you like, or store extra satay sauce in an airtight container in the fridge.