Peanut lamb salad

Ingredients

• 8 deep-fried tofu puffs (tau pok)
• 1 tbsp vegetable oil
• 300 g lamb leg steaks, fat left on
• 2 tbsp kecap manis
• 2 short cucumbers, cut into matchsticks
• 1 small carrot, peeled and cut into matchsticks
• 2 cups bean sprouts, trimmed and soaked in iced cold water
• 60 g baby spinach leaves
• 4 spring onions, finely sliced
• ¼ cup crushed roasted peanuts
• ¼ cup fried shallots
• 1 bird's eye chilli, sliced

Dressing

• 3 tbsp peanut butter
• 1 lemon, juiced
• 1 tsp curry powder
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 2 tsp sesame oil

Instructions

1. For the dressing, place all the ingredients in a bowl and stir to combine well. It should be around the consistency of thickened cream. Add about 1 tablespoon hot water if the dressing is too thick.
2. Heat a frying pan over medium heat. Dry fry the tofu puffs until browned and crisp, then cut in half.
3. Add the oil to the pan and fry the lamb steaks, fat-side down first until cooked to your liking. Remove from the pan, drizzle with a little kecap manis and set aside to rest.
4. Meanwhile, place the cucumber, carrot, bean sprouts, baby spinach leaves and spring onions in a large bowl. Add the halved tofu puffs, toss gently, then transfer to a serving plate.
5. Slice the lamb and place on top of the salad. Drizzle with the dressing and scatter with the peanuts, fried shallots and chilli. Serve with the remaining dressing on the side.

Photography by Adam Liaw.

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