Sweetbreads with broad bean, black fungus and shallot – how to prepare sweetbreads
 
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A delicious stir-fry of lamb's sweetbreads with broad bean, black fungus and shallot. Also, instructions on how to prepare sweetbreads.
Author:
Recipe type: Stir-fry
Cuisine: Modern Australian
Serves: 2
Ingredients
  • 1 kg of lamb's sweetbreads
  • 1 cup of black fungus
  • 10 broad beans
  • 4 French shallots
  • 3 garlic cloves
  • 2 cm piece of ginger root
  • 1 chili
  • 3 TBSP of Shaoxing rice wine
  • 1 TBSP of oyster sauce
  • 1 TBSP of light soy sauce
  • 1 tsp of raw sugar
  • 1 TBSP of verjuice
  • ¼ cup of water
  • ½ tsp of salt
  • cracked black pepper
  • 1 TBSP of lard/cooking oil
Instructions
  1. Prepare the sweetbreads (four step process).
  2. First, 'degorge' the sweetbreads: Place the sweetbreads in a large bowl. Fill with cold water to cover the sweetbreads and gently rinse. Empty the water and refill with fresh cold water. Cover and let the sweetbreads soak in the water for 12-24 hours/overnight. Change the water several times during this period.
  3. Second, blanch the sweetbreads: Place the sweetbreads in a pot of cold water. Add ½ tsp of salt (optional). Bring to the boil and simmer for 2 minutes (or until they're just slightly firm). Carefully drain the sweetbreads and transfer them to a bowl of iced water.
  4. Third, clean the sweetbreads: With your hands and fingers, carefully and gently remove/peel off any membrane, vein, fat, etc. from the sweetbreads.
  5. Forth, press the sweetbreads: This step is optional. Place the sweetbreads on a plate/tray and wrap them up in plastic/glad wrap. Place another plate/tray on top of the sweetbread, and the place some weights (cans, jars, etc.) on top of the top plate/tray. Place in the fridge to allow the sweetbreads to be pressed for about 2 hours. Press to a thickness of about 3 cms.
  6. Prepare the black fungus. Rehydrate them by soaking them in water for a few hours. Wash/rinse, trim roots and put aside.
  7. Prepare the broad beans. Pod the beans and then quickly blanch them in hot water. Transfer them to cold water and then peel.
  8. Prepare the French shallots. Peel, cut off the roots, and cut in half lengthways.
  9. Prepare the garlic cloves. Peel and thinly slice.
  10. Prepare the ginger. Peel and thinly slice.
  11. Prepare the chili. Wash, remove stem, and cut in half lengthways.
  12. Prepare the sauce. In a small bowl, add the Shaoxing rice wine, oyster sauce, light soy sauce and raw sugar. Mix well and put aside.
  13. Prepare the 'prepared' sweetbreads. Cut the large pieces into 2 cm thick discs/medallions and put aside.
  14. In a frypan/wok, add the lard and bring the heat to medium. Add the sliced sweetbreads and gently fry on both sides until lightly browned.
  15. When the sweetbreads are done, remove them from the pan and put aside.
  16. In the same frypan, add the garlic, ginger and chili, and gently fry until soft and lightly browned.
  17. Add the shallots and gently stir through. Add the black fungus and gently stir through. Add the sauce mix and gently stir through. Add the verjuice, water and cracked black pepper, and gently stir through. Add the sweetbreads back into the pan and gently stir through. Add the broad beans and gently stir through.
  18. Voila!! Your lamb's sweetbreads stir-fry is now ready to be served! Transfer to a bowl/plate and serve immediately! Tastes amazing with hot steamed rice. Mmmm - yum!! :D
Recipe by Padaek at http://padaek.com/sweetbreads-broad-bean-black-fungus-shallot-prepare-sweetbreads/