Lamb Shank Rengang Wrap with Sweet Radish Achar

Ingredients

• 6 Mission Onion and Chive wraps

• 2 tbsp oil

• 4 lamb shanks

• 2 stalks lemongrass

• 3 kaffir lime leaves, finely shredded

• 400ml coconut cream

• 1 tsp sugar

• 8 red shallots

• 4 bird’s eye chillies

• 4 garlic cloves

• 3cm each ginger, galangal and turmeric, peeled

• 3 tsp salt

• 2 tsp oil

• 1 large daikon radish, peeled and cut into 1cm cubes

• 250ml white vinegar

• 125ml water

• ½ tsp salt

• 1½ tbsp sugar

• 6 leaves butter lettuce

• 2 cups finely sliced red onion rings

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Mission Supersoft Onion & Chive Wraps 8” 8ct

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Instructions

• Step 1

  For the achar, blend the ingredients for the rempah together. Heat the oil in a frypan over medium heat and fry the rempah for about 10 minutes, stirring occasionally until fragrant. In a separate saucepan boil the vinegar and water and blanche the radish cubes in batches for 1 minute, then strain. Mix the radish with the rempah and the salt and sugar. Pack tightly into a jar, adding a little of the vinegar mixture to cover the radish, and refrigerate overnight before using.

• Step 2

  For the rendang, blend the rempah ingredients together to a smooth paste. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the lamb shanks, lemongrass and lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer for about 2½ hours, adding more water if necessary to keep it from sticking.

• Step 3

  Meanwhile, for the kerisik, fry the coconut in a separate frypan until golden brown.

• Step 4

  Shred the meat from the lamb shanks and remove the bones. Add the kerisik and fry all together over low-medium heat for 15 minutes until the rendang is still medium-wet. (This should not be a very dry rendang.)

• Step 5

  To make the wraps, lay a piece of lettuce on an onion wrap, top with the rendang, achar, sliced onion and scatter with peanuts. Then roll.