Trim the lamb
of any sinew, chop into medium lengths and slice very thinly. Combine the
lamb, soy sauce, wine, ginger and garlic in a bowl. Mix well and allow to
stand for 15 minutes. Combine the cornflour and plain flour and make a
well in the centre. Add the combined eggs, water, milk and sugar and stir
with a wooden spoon into a smooth batter. Heat 1 tbsp oil in a pan; add 2
tbsp of the batter and swirl the pan gently to make a round pancake. Cook
over medium heat for 2 minutes or until crisp and golden underneath. Turn
over and cook the other side for about 10 seconds. Keep warm while cooking
the remaining batter.
Heat the
remaining oil in a pan, add the lamb in batches and cook over high heat
for 30-60 seconds or until browned. Add the hoi sin sauce to the pan; add
all the cooked lamb, stir and remove from the heat. Place 1 tbsp lamb
mixture on each pancake, sprinkle with spring onion and serve.
Makes about 12
You will find that the lamb fillet is
easier to finely slice for this dish if you put it in the freezer for 30
minutes beforehand.
