SHANNON BENNETT'S QUICK STIR-FRIED LAMB FILLET WITH CRISPY ONIONS

INGREDIENTS

• 1⁄2 cup (125ml) sunflower oil
• 2 small red onions, cut into rings
• 2 eggwhites, lightly beaten
• 1/2 cup (65g) rice flour
• 2 x 300g lamb backstraps
• 100ml oyster sauce
• 1 tbs sesame oil
• 2 garlic cloves, crushed
• 11⁄2 cups (300g) brown rice, cooked
• 1 cup (200g) frozen soya beans or podded broad beans, blanched
• 4 radishes, thinly sliced
• Micro coriander and black sesame seeds to serve (optional)

• METHOD

  • 1
    Preheat oil in a wok or frypan over medium-high heat. Coat the onion rings in eggwhite then dust in flour.
  • 2
    Fry in batches for 2-3 minutes until crisp then drain on paper towel. Leave 1 tbs oil in the pan.
  • 3
    Coat lamb in 1⁄4 cup (60ml) oyster sauce. Add to pan. Cook 3-4 minutes a side until medium. Rest, lightly covered in foil.
  • 4
    Add sesame oil and garlic to the pan and cook for 1 minute or until fragrant then add the rice and stir to coat. Add the remaining oyster sauce and cook, tossing for 2-3 minutes, then divide between bowls.
  • 5
    Top with soya beans, sliced lamb and resting juices, crispy onions, radish, micro coriander and sesame seeds.