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Serves 6


1 cup 2 percent milk
4 oz. all-purpose flour
1 tsp. salt
2 eggs, beaten
1 1/2 oz. saltless butter, melted
1/2 tsp. cayenne pepper
2 lb. lamb, cut into thin strips
4 tbsp. creamed sherry
1 1/2 tbsp. teriyaki sauce
2 tbsp. light soy sauce
3 tbsp. peanut oil
3 cloves elephant garlic, finely sliced
1 inch fresh galangal, peeled and finely chopped
3 oz. asparagus, cut into 1 inch pieces
1 red pepper, deseeded and cut into matchsticks
3 oz. baby corn cobs, halved
3 oz. snow peas, trimmed
4 green onions, cut into 2 inch sections
grated zest of 1 orange
1 tsp. chilli sauce
1 tsp. honey
2 tsp. cornstarch
3 tbsp. watercress, coarsely chopped
watercress sprigs to garnish


Using a food processor, add milk, flour, salt, eggs, half saltless butter and cayenne. Beat until smooth.

In a bowl, add 1 tbsp. of creamed sherry, teriyaki sauce and of the light soy sauce. Mix well and set aside.

Using milk batter, make 12 thin crepes. Keep warm in a luke warm oven.

Heat 2 tbsp. peanut oil in a frying pan. Add lamb strips and stir-fry for 1 minute. Add rest of peanut oil, elephant garlic, galangal, asparagus, peppers sticks, baby corn cobs, snow peas and green onions. Stir-fry for 3 minutes.

Combine remaining sherry cream, teriyaki, orange zest, chili sauce and cornstarch. Mix well and add to frying pan. Mix vigorously until everything is coated. Add watercress and stir-fry quickly, about 1 minute or until sauce has thickened.

Fill each crepe with equal amounts of mixture. Roll crepes up. Garnish with watercress sprigs. Great idea for a quick lunch or dinner for family or friends.