Chefs' Recipes

Neil Perry’s shredded lamb shoulder with salted chilli

Australian Gourmet Traveller recipe for shredded lamb shoulder with salted chilli by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.
Neil Perry: Chinese celery and onion pickle

Neil Perry: Shredded lamb shoulder with salted chilli

Chris Chen
4
20M
2H
2H 20M

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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Ingredients

Salted chillies
Master stock

Method

Main

1.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.
2.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).
3.Combine chicken stock, oils, soy sauce, vinegar, sugar, green onions and 10gm salted chillies in a bowl and mix well.
4. To serve, arrange shredded lamb on a serving plate, spoon over dressing and serve immediately.

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.

Notes

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