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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

  1. Take the lamb out of the fridge to come to room temperature.
  2. 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.
  3. Now for the satay sauce.
  4. Heat oil in a saucepan on a medium heat and gently sauté the onion until translucent.
  5. Add garlic and cook for a further minute.
  6. Stir in the peanut butter, lemon juice, soy sauce & sugar.
  7. Add coconut cream and bring to the boil. Add a dash or 2 of fish sauce, taste & adjust seasoning if needed.
  8. Take off the heat and set aside until required
  9. Pat dry lamb medallions with a paper towel, season well with salt and pepper.
  10. 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.
  11. Take out of the pan and leave to rest.
  12. While the meat is resting, cook or warm your roti as per packet instructions.
  13. 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
  14. 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.

Recipe 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.