Coconut Lamb Salad with Hokkien Noodles and Coconut Lime Leaf Dressing

Serves 4

Ingredients

Marinade Dressing

• 1 cup fresh coconut shredded
• 250g lamb fillet sliced
• 1 red chilli sliced
  
• 1 clove garlic sliced
  
• 1 tbs soy sauce
  
• 50ml oil, vegetable or olive
  

Dressing

• 10 fresh lime leaves
• 20g fresh ginger chopped
• 1 garlic clove
• 2 tsp shrimp paste
• ½ tsp brown sugar
• 2 tsp fish sauce
• ½ cup fresh coconut cream
  
• 100ml vegetable oil

Salad

• 200g hokkien noodles (Cooked to instructions)
  
• 1 large carrot shaved with peeler
  
• ½ telegraph cucumber sliced lengthways
  
• ½ punnet cherry tomatoes cut in half
  
• ¼ spanish onion sliced thinly
  
• ½ bunch of coriander sprigs

Marinate lamb fillet in shredded coconut, chilli, garlic, soy sauce and oil for 1 hour.

Dressing:
Place lime leaves, ginger, garlic, shrimp paste, sugar and fish sauce in a blender. Blend, add coconut cream then slowly add oil.

Sauté coconut lamb to medium in a hot wok.

When cooked, add noodles to warm. Place in a mixing bowl with all the salad ingredients and drizzle ¾ dressing over salad. Divide salad evenly on 4 serving plates and drizzle remaining dressing around edge of plate to garnish.

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