Directions:
- To make the dressing, in a mortar, pound the red chillies and garlic to a paste.
- Transfer to a bowl and add the red onion, fish sauce, lime juice and sugar to taste. Stir well to mix.
- Adjust the flavours so that the sauce is equally salty and sour with a light touch of sweetness.
- Let the sauce sit for at least 15 minutes before using to allow the flavours to amalgamate.
- Rub lamb with oyster sauce and white peppercorns. Cook on a hot, lightly oiled barbecue to medium rare or about 5-7 minutes, then rest for 5 minutes.
- Slice the lamb thinly and place in a large mixing bowl with the salad greens, onion, capsicum, cucumber, mint and noodles.
- Toss gently with the dressing and pile onto a serving plate.
- Sprinkle with crushed peanuts and crispy shallots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 791.97 Kcal (3316 kJ) | ||
| Calories from fat | 382.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.46g | 65% | |
|---|---|---|---|
| Cholesterol | 101.78mg | 34% | |
| Sodium | 2499.57mg | 104% | |
| Potassium | 784.66mg | 17% | |
| Total Carbs | 72.33g | 24% | |
| Sugars | 11.45g | 46% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 25.65g | 51% | |
| Vitamin C | 27.9mg | 47% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 180.6mg | 1003% | |
| Calcium | 140.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 186.31 Kcal (780 kJ) | ||
| Calories from fat | 89.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.99g | 65% | |
|---|---|---|---|
| Cholesterol | 23.94mg | 34% | |
| Sodium | 588.03mg | 104% | |
| Potassium | 184.59mg | 17% | |
| Total Carbs | 17.02g | 24% | |
| Sugars | 2.69g | 46% | |
| Dietary Fiber | 1.17g | 20% | |
| Protein | 6.03g | 51% | |
| Vitamin C | 6.6mg | 47% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 42.5mg | 1003% | |
| Calcium | 33mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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