FRIED PASTA BOWS WITH LAMB AND PLUM SAUCE

INGREDIENTS

• 1 cup ( 70g ) farfalle pasta plain flour

• 2 eggs, lightly beaten

• packaged breadcrumbs

• oil for deep-frying 

LAMB AND PLUM SAUCE

• 2 teaspoons light soy sauce

• 2 teaspoons hoi sin sauce

• 1/3 cup plum sauce

• 1/4 teaspoon sesame oil

• 2 tablespoons plum jam

• 1/4 cup water

• 1/4 teaspoon sambal oelek

• 1 teaspoon cornflour

• 2 teaspoons dry sherry

• 250g piece barbecued lamb, sliced 

FRIED PASTA BOWS WITH LAMB AND PLUM SAUCE METHOD:

To cook pasta, add it to a large pot of boiling water, cover it, and cook it until it's just tender. With absorbent paper, drain well and pat dry.. Toss pasta in flour, shake away excess flour, dip in eggs then breadcrumbs.

Place crumbed pasta in a single layer on the tray,: cover, and refrigerate for 1 hour. Just before serving, deep-fry pasta in hot oil until well browned; drain on absorbent paper, and serve with sauce.

Lamb and Plum Sauce: Combine sauces, oil, jam, water, and sambal oelek in the pan. In a saucepan, combine cornflour and sherry, stir over medium-high heat until sauce boils and thickens, stir in lamb, and cook until lamb heated through.

Serves 4.

Note: Pasta can be crumbed a day ahead. The sauce can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Sauce suitable. 

Also Read: SHERRIED LAMB POTS WITH SULTANA CITRUS SAUCE