few coriander leaves
2 medium courgettes, top and tailed, sliced to 5mm/¼in cube pieces
2 garlic cloves, peeled and finely chopped
1 tbsp freshly grated ginger
1 iceberg lettuce, halved, separated, washed and refrigerated
3-4 kumquats, finely sliced (two pieces in each wrap)
groundnut oil, for deep-frying
1 tbsp groundnut oil
½ orange, juice only
2 red Romano peppers, deseeded and chopped to 5mm/¼in cube pieces
1 tsp hoisin sauce
2 tbsp tapioca granules, ground
½ tsp ground dry-toasted Sichuan peppercorns
1 small handful roasted salted cashew nuts
1 pinch Chinese five-spice powder
1 tsp runny honey
½ tsp sea salt
1 tsp low-sodium light soy sauce
1 tbsp low-sodium light soy sauce
250g/9oz lamb fillet or cheaper cut like lamb leg steaks (remove any sinew), sliced into small 5mm X 2cm/1in strips
1 tbsp Shaoxing rice wine or dry sherry