I cooked Waitrose Slow Cooked Lamb Shanks for a Sunday Roast last week but to be honestly I don't think it tasted amazingly good. The portion was just too much for me, I saved the leftover in the fridge and I’ve decided to turn it into a total different dish : Cantonese style slippery eggs with lamb over rice. And I have to say it tasted much better !
๐๐จ
๐ฆ๐๐ค๐๐จ๐ฏ๐๐ซ ๐ฆ๐ฒ
๐ฅ๐๐๐ญ๐จ๐ฏ๐๐ซ :
-Heat oil
in a non-stick frying pan over medium high heat.
-Add
leftover lamb (get it off the bone), 1 cup of boiling water, a bit of salt,
sugar, white pepper, 2 tbsp soy sauce and let everything cook for 2 minutes to
a low boil.
- Add flour
slurry (mix equal parts of plain flour and cold water), gently stir over low
heat to thicken the sauce.
- Add 2
beaten eggs in, use spatula or flipper to move eggs mixture around for about 1
minute, turn off the heat and let it simmer for a further 1 minute.
-Sprinkle
some spring onions and serve it over cooked rice.
ไธ้ฑ่ขซๆ่ฉ่ซ่ชชๆ้ปๆฎ้็Waitrose็ค็พ่ ฟ，ๅพไพๆๅฐฑๆๅไธๅฎ็็พ่ ฟ่ๅฎไธไพๅท่，้ๅคฉๅฐฑๆๅฎ็ๆๆธฏๅผๆป่็พ่้ฃฏ！ๅ ถๅฏฆไธ่ฌ้ฝๆฏๆป่็่，ๅ ็บๆ่ฆบๅพ้ๅ็พ่ ฟ่็คๅฎ่่ณชๅพๅ็่ ฉ，ๆผๆฏๆๆณๅฐ่ฎๅๆ้้ๆ็。่ๅฏฆ่ชชๆ่ชๅทฑๆฏ่ฆบๅพ็ๆไธญๅผ็ๆฏไธๅจ็็ด ้ๆ ้ฌ็ค็พ่ ฟๅฅฝๅๅคไบ。
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