This is my ode to Australians and how much we love lamb chops. Also, I love that you can pretty much salt and pepper anything and we’ll eat it. Mr Wong is all about mixing traditional Chinese dishes with ones that put a twist on culture... and this is one of them.
Using a mallet or rolling pin, lightly bash the lamb cutlets until they are slightly flattened out.
Whisk all the marinade ingredients together in a large bowl until the tofu is smooth. Add the cutlets and, wearing a pair of food prep gloves (unless you like stinky hands), massage the marinade into the meat. Cover the bowl and refrigerate overnight.
Roast the cumin and fennel seeds in a dry frying pan or wok over a medium heat until they colour slightly and become fragrant. Transfer them to a spice grinder and add the salt and sugar. Grind to a fine powder then store in an airtight container.
Remove the lamb from the fridge about 30 minutes before you’re ready to cook. Mix the batter ingredients. Put the water chestnut flour in a bowl. Dip the cutlets in the batter and then press them into the water chestnut flour, making sure that the whole cutlet is covered and feels dry.
Add about 3 cm (
Fill a wok or deep-fryer to one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Deep-fry the cutlets, two at a time, for about 4 minutes, or until golden. Drain on paper towels and leave to rest for about 2 minutes. Coat both sides liberally with the fennel and cumin salt. Put on a serving plate and top with the fried garlic and chilli then garnish with the coriander leaves and spring onions and serve with lemon wedges.
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