AT A GLANCE
"Growing up in Australia, I've developed a love for lamb and barbecues, but in the Chinese repertoire there aren't too many lamb dishes," says Liong. "This one is great as a snack or for your next barbecue."
|01||Blend garlic, Shaoxing and liquid seasoning in a blender. Add fermented tofu and sweet bean paste, blend until smooth, then add bicarbonate of soda. Place lamb in a non-reactive bowl, pour in marinade, mix to coat, then refrigerate for at least 1 hour to marinate. Brush excess marinade from lamb, then thread lamb onto skewers and refrigerate.|
|02||For spice seasoning, coarsely grind cumin, Sichuan peppercorns and fennel seeds in a spice grinder or with a mortar and pestle. Add 1 tsp sea salt and pulse lightly or crush, then add sumac and shichimi togarashi. Store in an airtight container.|
|03||For vinegar seasoning, combine ingredients in a spray bottle.|
|04||Grill lamb skewers on a barbecue or char-grill pan over medium-high heat, turning and spraying occasionally with vinegar seasoning, until charred and just cooked (2-3 minutes each side), sprinkling with dry spice mix in the last minute of cooking. Serve scattered with extra spice seasoning.|
Note Knorr liquid seasoning, fermented tofu, sweet bean paste, also known as tian mian jiang (Victor Liong prefers to use Fu Chi brand), and shichimi togarashi, a spice blend, are available from Asian supermarkets and Chinese grocers.
A SPARKLING SHIRAZ, SUCH AS THE NV “THE BLACK CHOOK” SPARKLING SHIRAZ FROM MCLAREN VALE. , suggested by MASA NISHIMOTO