I hadn't seen it on visits to Singapore but it was on another of John Torode's Malaysian Adventure food shows. Had to be made!
Recipe
Ingredients
- 2 tbsp vegetable oil
- 200g/7oz minced lamb
- 3 spring onions, 2 finely sliced, 1 sliced lengthways, to serve
- 1 small onion, finely chopped
- 4 eggs, stirred to break yolks and combine roughly with white
- 100g/4oz chilli or Sambal sauce
- 4 soft finger rolls, cut in half lengthways
- Mayonnaise, tomato ketchup or chilli sauce, to serve
Method
1.
Heat 1 tsp oil in a frying pan over a medium heat, add the lamb mince
and cook for 3 mins. Add the 2 sliced spring onions and cook for a
further 3 mins. Transfer to a bowl and set aside.
2. Heat 2 tsp oil in the same frying pan and add the onion. Cook for 1-2 mins or until it has just started to soften. Stir 50 ml water into the pan and continue cooking until the water has completely disappeared (about 1 min). Remove from the pan and combine the onion with the lamb mixture.
3. Put the beaten eggs and the chilli/Sambal sauce in a shallow dish with ½ tsp salt and stir to combine. Spoon some of the egg/Sambal mix (about a third) over the cut side of the rolls and add some to the lamb mix (about a third) which has been returned to the pan, stirring it in. Place the finger rolls egged side down onto the lamb in the frying pan, pressing them into the lamb mix then spoon the remaining egg/Sambal mix over the tops of the rolls.
4. Fry the finger rolls for 1-2 mins each side or until crispy. Once crispy remove the rolls from the pan, close them back to a roll then drizzle ketchup and mayonnaise over the top and spread spring onion and serve with a chilli sauce.
2. Heat 2 tsp oil in the same frying pan and add the onion. Cook for 1-2 mins or until it has just started to soften. Stir 50 ml water into the pan and continue cooking until the water has completely disappeared (about 1 min). Remove from the pan and combine the onion with the lamb mixture.
3. Put the beaten eggs and the chilli/Sambal sauce in a shallow dish with ½ tsp salt and stir to combine. Spoon some of the egg/Sambal mix (about a third) over the cut side of the rolls and add some to the lamb mix (about a third) which has been returned to the pan, stirring it in. Place the finger rolls egged side down onto the lamb in the frying pan, pressing them into the lamb mix then spoon the remaining egg/Sambal mix over the tops of the rolls.
4. Fry the finger rolls for 1-2 mins each side or until crispy. Once crispy remove the rolls from the pan, close them back to a roll then drizzle ketchup and mayonnaise over the top and spread spring onion and serve with a chilli sauce.
In the programme the street vendors used a bread roll almost the same length as a french stick. Once cooked it was cut into slices and slid into a long paper bag to take away.
