INGREDIENTS:500g lamb belly, sliced150g lettuce, shredded50g breadcrumbsSEASONINGS:20g Yeo’s Hoi Sin Sauce20g Yeo’s Sambal Oeleck20g Yeo’s Chilli Sauce with Garlic500g dried spicy mix
PREPARATION METHOD:- Simmer the lamb belly and dried spicy mix in hot water under low heat for 2 hours.
- Coat the lamb belly with breadcrumbs, then deep fry until crispy. Cut into pieces.
- Serve with Hoi Sin Sauce, Sambal Oeleck or Chili Sauce with Garlic.
SERVES: 4
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