Neil Perry: Shredded lamb shoulder with salted chilli
This is a light dish, served like a salad. The salted chillies in this recipe have many applications. Use them as a condiment to add extra flavour to steamed fish, or make them into a dressing similar to this and drizzle it over chicken. They’ll keep for up to six months and only get better with age. You’ll need to start this recipe 3 days ahead.
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Neil Perry: Shredded lamb shoulder with salted chilli
Serves
4
Cooking Time
Prep time 20 mins, cook 2 hours (plus cooling)
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1 kg
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lamb shoulder, bone in, trimmed
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30 ml
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chicken stock
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30 ml
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peanut oil
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5 ml
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(1 tsp) sesame oil
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10 ml
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(2 tsp) light soy sauce
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5 ml
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(1 tsp) rice wine vinegar
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5 gm
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(1 tsp) white sugar
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3
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green onions, white and pale green ends thinly sliced crossways, dark green ends reserved for master stock
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| Salted chillies |
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40 gm
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long red chillies, coarsely chopped
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20 gm
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sea salt
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| Master stock |
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650 ml
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Shaoxing wine
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225 gm
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yellow rock sugar (see note)
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315 ml
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light soy sauce
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50 gm
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ginger, coarsely chopped
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4
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garlic cloves, crushed
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1
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For salted chillies, pulse chillies and salt in a food processor until combined, transfer to a small sterile container and stand at room temperature for 3 days, then store in refrigerator until required. Makes about 1/3 cup.
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2
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For master stock, bring all ingredients, reserved green onion tops and 3 litres water to the boil in a stockpot over medium-high heat. Add lamb, reduce heat to low, weight with a plate and simmer until very tender (2 hours). Remove from heat, cool lamb in master stock then remove, coarsely shred and set aside (discard bone).
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3
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Combine chicken stock, oils, soy sauce, vinegar, sugar, green onions and 10gm salted chillies in a bowl and mix well.
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4
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To serve, arrange shredded lamb on a serving plate, spoon over dressing and serve immediately.
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Note Yellow rock sugar is available from Chinese supermarkets. Master stock can be used again and will keep indefinitely in the refrigerator. Boil for 5 minutes after using, then refrigerate uncovered until completely chilled. Cover and refrigerate until required. Before using, boil for 5 minutes and adjust seasoning, if necessary.
RECIPE Neil Perry and Andy Evans
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles