East West - The Asian American Lifestyle Magazine

Cuisine doesn’t get any hotter than this.

Food connoisseurs across the nation point to Pan-Asian flavors as the freshest trend of the year, taking note of the unique ways in which their flavors tickle the palate with brilliant ingredient pairings.

Mai Pham, award-winning cookbook author and owner of the nationally acclaimed Lemon Grass Restaurant in Sacramento, Calif., makes bold flavor statements with these tapas-style “small plates,” which are perfect for entertaining as well as both casual and elegant meals. An expert in Vietnamese and Thai cuisine, Chef Pham marries flavors from across Asia with lamb and peanuts, making a unique culinary statement.

“American Lamb and USA-grown peanuts offer wonderful flavors and textures integral to Pan-Asian dishes,” Chef Pham says.  

Spicy Lemongrass Lamb with Peanuts in Lettuce Cups can be assembled by guests or served as bundles. Whimsical adult finger food, Grilled Lamb on Sugarcane with Sweet Chili-Peanut Sauce can be made on sticks of lemongrass, bamboo sticks or canned sugarcane. And, the flavors in both dishes shine at room temperature, making them perfect for entertaining.

Grilled American Lamb on Sugarcane with Sweet Chili-Peanut Sauce

(20 appetizer servings)

Preparation Time: 25 minutes

Cook Time: 6 minutes

            2/3       cup finely chopped jícama, patted dry

            3          tablespoons chopped cilantro    (leaves and stems)

            2          stalks lemongrass (white part only), finely chopped

            2          tablespoons chopped shallots

            2          tablespoons fish sauce

            2          eggs, beaten

            1          tablespoon granulated sugar

            2          teaspoons finely chopped garlic cloves

            1          teaspoon prepared Thai red curry paste

            1          teaspoon finely chopped Kaffir lime leaves or lime zest

            1/2       teaspoon ground turmeric

            1/2       teaspoon salt

            2/3       pound ground American lamb

            5          tablespoons chopped roasted    peanuts, divided

            5          canned sugarcane sticks, quartered (each about 1/3 inch wide and 5 inches long) or 20 thick

                        skewers soaked in water for 30 minutes

            1          cup prepared Thai sweet chili sauce

Recipe courtesy of the American Lamb Board and the National Peanut Board. For additional recipes, visit www.americanlamb.com and www.nationalpeanutboard.org.

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