Spiced lamb larb with crisp vermicelli

1.Heat oil in a large frying pan over medium heat. Add ginger, lemongrass, garlic, and onion (white part only) and cook, stirring occasionally, until softened (3 minutes). Increase heat to high, add lamb and cook, breaking up with a wooden spoon, until beginning to brown (8 minutes). Stir through chilli paste and remaining onion and cook until browned (5-6 minutes); remove from heat.

2.For dressing, place ingredients in a bowl, season to taste and whisk to combine. Pour half dressing over lamb and remaining half over radishes; set both aside until ready to serve.

3.Fill a large wok one-third full with vegetable oil and heat over high heat to 180˚C. In batches, fry vermicelli until puffed and crisp (10 seconds). Remove with a slotted spoon and drain on paper towel; season to taste.

4.To serve, place radish in a large bowl with lamb, vermicelli, lettuce, herbs, radish, and chilli; season to taste and toss to combine. Transfer to a serving platter.