Sticky Aussie Lamb Rump Bao Bun
By Chef Eric Siew
Ingredients
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Australian Lamb Rump (trimmed): 2kg
Marinate
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Australian Olive Oil: 150ml
- Garlic (minced): 100g
- Ginger (minced): 50g
- Kikkoman Bulgogi Sauce: 300ml
- Maltose: 150g
- Black Pepper (crushed): 5g
- Salt: 3g
For Braised Jicama
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Australian Carrot Juice (julienne): 400g
- Jicama (julienne): 1.5kg
- Dried Shrimp (soaked & chopped): 100g
- Garlic (chopped): 70g
- Chicken Stock: 1000ml
- Oyster Sauce: 80g
- Soy Sauce: 30ml
- Sesame Oil: 10ml
- Sugar: 100g
- Salt & White Pepper Powder: to taste
- Cooking Oil: 80ml
- Butterfly Bao Bun: 20pcs
Directions
Lamb Rump
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Remove silver skin from lamb rump.
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Mix bulgogi sauce with maltose; reserve half for glazing. Marinate lamb with remaining mixture, ginger, garlic, olive oil, salt & pepper for at least 2 hrs.
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Sear on high heat in a cast iron skillet.
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Vacuum pack and sous vide at 62°C for 12 hrs.
Braised Jicama
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Heat oil, sauté dried shrimp until fragrant, then add garlic.
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Add carrot & jicama, stir-fry 5 mins. Season with oyster sauce, soy sauce, sesame oil, salt, pepper & sugar.
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Add chicken stock, cover and simmer until soft. Adjust seasoning, let cool to absorb flavors.
To assemble
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Remove lamb from bag, brush with reserved glaze, charbroil until caramelized, then slice thinly.
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Steam butterfly bao bun 5 mins.
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Fill with braised jicama and top with sliced lamb. Serve warm.
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