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Spiced Lamb, Rice Vermicelli and Holy Basil Salad

Marinated lamb loins served over rice vermicelli with a punchy lime dressing, fresh herbs, and crispy fried garlic garnish.

AsianLambHigh ProteinGluten FreeSalad
Estimated Nutrition
Calories
670.1
kcal / serving
2680.4 kcal total
Carbs
62.1g
per serving
248.6 g total
Fat
35.6g
per serving
142.2 g total
Protein
25.7g
per serving
102.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Palm Sugar
for spice paste
75
g
Palm Sugar
chopped for dressing
CondimentsSauces
10
ml
Fish Sauce
2 tsp for paste
45
ml
Fish Sauce
3 tbsp for dressing
GrainsCereals
125
g
Rice Vermicelli
dried
Liquids
250
ml
Lime Juice
freshly squeezed
Meat
300
g
Lamb Loins
two 150g portions
NutsSeeds
5
clove
Garlic
chopped
2
cm
Galangal
peeled and chopped
5
piece
Lime Leaves
finely shredded
1
bunch
Coriander
large bunch of leaves
1
bunch
Holy Basil
large bunch of leaves
3
clove
Garlic
finely sliced for garnish
OilsFats
45
ml
Peanut Oil
or groundnut oil
10
ml
Vegetable Oil
for searing
10
ml
Peanut Oil
for dressing
200
ml
Peanut Oil
for deep frying garlic
Vegetables
15
piece
Red Shallots
peeled and chopped
2
cm
Ginger
peeled and chopped
1
piece
Bird's-Eye Chilli
chopped
0.5
piece
Green Chilli
large, chopped
2
piece
Red Chillies
large, sliced into rings
8
piece
Red Shallots
peeled and finely sliced; alternatively use 2 red onions

Method

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