Ingredients

• 2 red chillies
• 1 chopped
• 1 finely sliced (for garnish)
• 4 garlic cloves
• crushed
• 90g/3¼oz root ginger
• roughly chopped
• 2 tbsp palm sugar (or light brown sugar)
• 6 tbsp soy sauce
• 4 tbsp fish sauce
• 300g/10½oz cooked leftover lamb
• fat left on
• cut into thick slices
• ½ cucumber
• cut in half lengthways
• thinly sliced on the diagonal
• 100g/3½oz fresh peas
• 100g/3½oz sugarsnap peas
• sliced lengthways
• 75g/3oz beansprouts
• 6 spring onions
• trimmed
• sliced on the diagonal
• 3 tbsp roughly chopped fresh mint leaves
• small handful coriander sprigs
• 2 limes
• juice only
• 25g/1oz pea shoots

Directions

• Blend the chopped chilli
• garlic
• ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary.
• Heat a frying pan over a medium to high heat. Add the lamb slices and fry for 2-3 minutes
• or until crisp on one side. Add half of the chilli-and-ginger dressing and continue to cook until the lamb slices are coated in it and it is heated through. Remove the sticky lamb from the pan and set aside.
• In a bowl
• mix together the cucumber
• peas
• sugarsnap peas
• beansprouts
• spring onions
• mint leaves and coriander until well combined. Add enough of the remaining dressing to coat the ingredients
• then gradually drizzle in the lime juice
• tasting regularly. Add the pea shoots and mix well.
• To serve
• divide the salad equally among four serving plates. Top each serving with some of the lamb. Drizzle over a little more of the dressing
• then sprinkle with the finely sliced chilli and serve immediately.