- 250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips
- 2 tbsp potato flour
- 2 tbsp tapioca granules, ground
- groundnut oil, for deep-frying
- 1 tbsp freshly grated ginger
- 1 tbsp Shaoxing rice wine or dry sherry
- ½ tsp ground dry-toasted Sichuan peppercorns
- ½ tsp sea salt
- 1 tsp low-sodium light soy sauce
- 1 tsp yellow bean paste
- 1 tsp hoisin sauce
- 1 pinch Chinese five spice powder
- ½ orange, juice only
- 1 tsp runny honey
- 1 tbsp low-sodium light soy sauce
- 1 tbsp groundnut oil
- 2 garlic cloves, peeled and finely chopped
- 2 medium courgettes, top and tailed, sliced to 5mm/¼in cube pieces
- 2 red Romano peppers, deseeded and chopped to 5mm/¼in cube pieces
- 1 small handful roasted salted cashew nuts
- 1 iceberg lettuce, halved, separated, washed and refrigerated
- 3-4 kumquats, finely sliced (two pieces in each wrap)
- fresh purple/yellow edible flowers, optional
- few coriander leaves
- Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes.
- Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules.
- Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside.
- For the stir-fry, mix together the orange juice, runny honey and light soy sauce.
- Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat.
- To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves.