Lamb Filled Scallion Pancake Jian Bing
Lamb Filled Scallion Pancake Jian Bing Recipe
- Meat type
- Lamb
- Cooking time
- 11-30
- Serves
- 2
- Preparation time
- 5
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Recipe by @fationatefoodbelly
If you’re looking for something a bit less traditional and easy to share this season, try this lamb filled scallion pancake. Inspired by a popular Chinese street food called jian bing, this dish is often referred to as a Chinese crêpe. It’s a savory breakfast snack mainly filled with egg, scallion or cilantro, crispy crackers, and a spicy-sweet sauce. I chose to elevate the dish with slices of 100% Grass-Fed Silver Fern Farms Lamb Medallions - marinated in spices and cooked until tender for even more flavor!
Instead of making the traditional crêpe dough, I’m using ready-made scallion pancakes for convenience. The scallion pancake also adds extra fragrance and flavor to the crêpe.
This dish is a delicious fusion of texture and flavor, from the crispiness of the crêpe to the rich, savory notes of the sauces and fresh herbs and the lamb is the perfect addition to complete this simple and delicious jian bing.
~ @fationatefoodbelly
Lamb Filled Scallion Pancake Jian Bing
Lamb Filled Scallion Pancake Jian Bing Recipe
Ingredients
- 2 frozen scallion pancakes
- 1 tsp Sichuan mala powder
- ½ tsp white pepper powder
- 1 tsp soy sauce
- 2 Tbsp Shaoxing wine
- 1 tsp five spice powder
- 1 tsp oyster sauce
- 1 tsp cornstarch
- 1 10oz package Silver Fern Farms 100% Grass-Fed Lamb Medallions
- 2 eggs
- 2 Tbsp chopped scallions
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
- 8 lettuce leaves
- 2 Tbsp Sriracha
- 3 Tbsp neutral cooking oil, divided
Lamb Filled Scallion Pancake Jian Bing
Lamb Filled Scallion Pancake Jian Bing Recipe
Method
Thaw the frozen scallion pancakes while preparing the rest of the ingredients. (Tip: leaving the pancakes in a rice cooker on “keep warm” for 2 minutes will thaw them completely.)
In a medium bowl, whisk together the Sichuan mala powder, white pepper powder, soy sauce, Shaoxing wine, five spice powder, oyster sauce, and cornstarch. Slice the lamb medallions into small bite size pieces and add to the bowl to marinate with the seasonings for at least 30 minutes.
In a skillet over medium-high heat, heat 1 tablespoon of the oil. Add the lamb and stir-fry until the meat reaches an internal temperature of 145° F on an instant-read thermometer, then set it aside in a small bowl.
In a medium bowl, whisk together the eggs, scallions, cilantro, and salt. Set aside.
In another skillet over medium heat, heat 1 tablespoon of oil and swirl around to coat the surface of the pan evenly. Add 1 scallion pancake and cook for 3 minutes on one side, or until it turns golden brown and crispy on the bottom, then flip and cook the other side.
Pour half of the egg mixture over the scallion pancake and swirl the egg around. Cook for 1 minute, then flip so the egg side is down to the pan. Cook for an additional 2 minutes and take it out of the pan to rest. Add remaining 1 tablespoon of oil to the pan and repeat with the second scallion pancake and remaining egg mixture.
To assemble the scallion pancakes, place 4 lettuce leaves on top of each pancake, then divide the cooked lamb medallions between the two pancakes. Drizzle with Sriracha, fold the jian bing in half and enjoy!
Recipe source: @fationatefoodbelly
Recommended Cut:
Silver Fern Farms
100% Grass-Fed
Lamb Medallions
The Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.
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