Scorpion-Topped Lamb Chops
Boiled, battered, and deep-fried, these lamb chops have a crisp exterior and tender interior. Paired with crispy glass noodles and a whole fried scorpion, the dish features a one-of-a-kind shape.
Ingredients
Lamb chops (cut into 6cm sections)
12
Vermicelli noodles (cut into 6cm lengths)
100 g
Whole scorpions
12
Egg (beaten into egg wash)
1
Flour
a pinch
Sesame seeds
a pinch
Paper flowers (folded)
12
MSG
a pinch
Sichuan pepper salt
a pinch
Instructions
1
Step 1
Cut the lamb chops into 6cm sections, add seasoning and boil until cooked through. Remove, coat evenly with flour, brush each lamb chop with egg wash, sprinkle with sesame seeds to help them adhere, set aside.
2
Step 2
Add oil to a wok, heat over high heat until 70% hot. Add the lamb chops, fry until golden brown, then remove. Insert the folded paper flowers into the exposed bone end of each chop, arrange neatly along the edge of the plate.
3
Step 3
When the oil temperature rises to 80% hot, add the 6cm-cut vermicelli noodles to the oil, fry until crispy, then remove. Place the noodles in the center of the plate among the lamb chops, top with the fried whole scorpions and serve.
