Ingredients

Steps

• Blend chilli, garlic, ginger, and palm sugar into a fine paste.
• Add soy and fish sauces to the paste and blend again.
• Fry lamb slices for 3 minutes until crisp on one side.
• Add half the dressing and cook until lamb is coated and heated.
• Mix cucumber, peas, beansprouts, spring onions, mint, and coriander in a bowl.
• Toss with remaining dressing, lime juice, and pea shoots.
• Divide salad onto plates and top with the sticky lamb.
• Garnish with sliced chilli and serve immediately.