Lamb’s brains-and-spinach dumplings with crispy pork sausage, green onions and green garlic ginger relish

Name: Lamb’s brains-and-spinach dumplings with crispy pork sausage, green onions and green garlic ginger relish
Cuisine: Thai
Ingredients: 25 ml fish sauce; 25 ml mirin; 25 ml Chinese Shaoxing rice wine; 1 star anise, cracked; 1 tablespoon chopped green onion tops; 3 teaspoons soy sauce; 3 dried Chinese black mushrooms; 2 teaspoons freshly cracked white peppercorns; ½ teaspoon minced coriander root; 3 slices ginger; 1 dried scallop, shredded; 1 egg white; 2 Thai pork sausages; 6 teaspoons Coriander Zhoug; 24 large spinach leaves, blanched; 1 teaspoon coriander seeds; 1 litre White Chicken Stock; 6 teaspoons Green Garlic Ginger Relish; 3 green onions, finely sliced diagonally; sea salt; water; 6 sets lamb’s brains

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Lamb’s brains have a gorgeous, creamy texture and subtle flavour that beg to sit with some lively company. This dish is our most popular offal item at the Restaurant — its depth of flavours and textures make it a meat-lover’s delight.

Look for gow gee wrappers and Thai pork sausages in Asian food stores.

Ingredients

6 sets lamb’s brains
sea salt
water
6 teaspoons

Asia
Thailand
Main course
South East Asia

Method

Soak brains overnight in lightly salted water, refrigerated. Peel away all membrane and remove any blood, separating the lobes in the process to give you 12 pieces. Soak again for 1 hour in fresh water, then drain. Poach soaked brains very gently in clean water with a pinch of salt for 5 minutes until just firm, then remove with a slotted spoon to drain on paper towel.</