INGREDIENTS:
200g lamb, sliced
¼ onion, diced
½ chilli, sliced
½ sprigs spring onion, diced
1 tbsp minced garlic
SEASONINGS:
2 tbsp Yeo’s Satay Sauce
1 tsp lemongrass, diced
PREPARATION METHOD:
- Deep fry the lamb in hot oil until done, drain well and set aside.
- Stir-fry the minced garlic, chilli, onion and lemongrass until fragrant, then add lamb and Satay Sauce. Stir-fry together for a while and serve hot.
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