*  Exported from  MasterCook  *
                             NORI LAMB SURPRISE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SAUCE FOR LAMB:
  500       g            Sugar
  500       ml           Water
  100       g            Ginger
    1                    Lemon grass root
    3                    Cloves garlic
    3                    Red chillies
      1/2   bn           Mint chopped
   50       g            Fresh coriander
   50       ml           Thai fish sauce (nam pla)
   10       ml           Sesame oil
    4                    Lamb racks
      1/2   c            Carrot julienne
      1/2   c            Turnip julienne
                         Sml pkt sweet pickled ginger
    1       pk           Burdock
    4                    Chinese mushrooms
    8                    Fresh scallops
    1                    Sliced mango
                         Portion of egg roll
    4                    Sheets nori (seaweed)
                         Butter and oil
                         CHILLI CAPSICUM:
    2       cn           Red pimento, drained
    1                    Onion peeled and chopped
  100       ml           Vinegar (white)
    2                    Red chillies
  100       g            Sugar
   To prepare the sauce:  boil sugar, water, ginger, lemon grass, garlic and
   chillies.  Reduce until a thin syrup is formed.  Strain and discard solids.
   Add chopped mint, coriander, fish sauce and sesame oil. To prepare the
   chilli capsicum:  blend all ingredients in a blender until mixture is a
   smooth consistency.  Mix with sauce in bowl. Cover and store in
   refrigerator. To prepare lamb loin: butterfly the loin with a sharp knife
   and flatten. Place a quarter of filling ingredients in each loin in order
   of listing. Roll up each loin tightly.  Roll one sheet of nori around the
   loin. To cook lamb loin:  melt butter and oil in a teflon pan. Roll loin
   around in pan just long enough to cook.  Do not cook over too high heat or
   nori will shrink from the loin.  Transfer to a baking dish and bake in a
   preheated 190C oven for 5-10 mins.  Turning 2-3 times until the lamb loin
   is firm and cooked.  Serve it cut or whole with rice and fresh vegetables.
   Note* To prepare egg roll: make as an omelette, roll and cut into thin
   strips. Recipe compliments of Magnus Johansson.
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