locally grown lamb loin panada with herbs served with crispy potatoes
Ingredients
vegetable oil 2 tbl. sp.
crawfish paste 2 tbl.sp
Lemon grass N°1
Thai paste red curry N° 1
chicken and pork Gr.90
soy sauce N°2cucch.
coconut milk Ml.400
Kaffir lime leaves N° 2
egg noodles Gr.400
chinese savoy Gr.90
cress Gr.90
lime juice N°1
coriander 1 teasp
Cooking Procedure
Sautee the vegetables with the meat and add the herbs and curry add the coconut
milk and soy sauce let cook cook the noodles and the sauce and seve topped with
cress.
