Tuesday, 26 January 2016

Foodace Spicy Lamb Liver Sauce


For lamb marinade 

543g sliced lamb liver
2 shallot (diced)
3 spring onions (cut)
2 tablespoon Foodace fish seasoning (or any seasoning of choice)
Pinch of salt
1 tablespoon corn flour
2 garlic cloves (crushed and chopped)
2 tablespoons coconut oil

Combine all ingredients in a bowl and set aside.

For cooking 

6 chestnut mushrooms (sliced)
150g king prawns 
2 tablespoons coconut oil
140g tenderstem broccoli (trimmed and halved)
Red bell pepper (sliced)
120g oyster and spring onion sauce
3 tablespoons water
3 tablespoons Rocket chilli sauce


Add 2 tablespoons in a non-stick wok/frying pan/pot and heat up.
Add the marinated sliced lamb liver and fry on a high heat; for about 5 minutes.
Throw in the sliced mushrooms and king prawns; stir fry until mushrooms start to brown.
Add the oyster and spring onion sauce, water and the rocket chilli sauce.
Stir in, cover with lid and allow to simmer for about 3 - 5 minutes.
Finally, add broccoli and bell pepper. 
Allow to simmer until vegetables are cooked, be careful not to overcook it.
Turn off heat, add chopped parsley and serve with rice.


Please note, you can add more water, if you want more sauce and thicken according with corn flour.
The colour may not be appealing but it tastes so good. 

1 comment:

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