Lamb Skewers with Chilli and Cumin Shou Zhua Yang Rou Chuan


Australian Gourmet Traveller recipe for lamb skewers with chilli and cumin (Shou zhua yang rou chuan) by Dainty Sichuan in Melbourne.

What you will need

For deep-frying: vegetable oil

¼ each small green capsicum and red capsicum, finely diced

¼ small Spanish onion, finely diced

1 tbsp finely chopped ginger

1 garlic clove, finely chopped

1 tbsp chilli oil (see note)

Large pinch each of ground Sichuan pepper and ground cumin

  Lamb skewers 400 gm trimmed lamb shoulder, cut into 2cm dice

Pinch of caster sugar

2 tsp soy sauce

1 tbsp vegetable oil

2 tsp potato flour (see note)

2 tsp roasted chilli powder

1 tsp each ground cumin and 13-fragrance spice mix (see note)


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