Crisp-Fried Mutton
Ingredients
9 oz(250g) raw mutton,
minced
1/2 tsp. ginger, chopped
9 oz (250g) cooked mutton, minced
1/4 tsp. sesame oil
2 eggs, lightly beaten
4 tsp. cornstarch (cornflour)
2 tsp. salt
2 cups (500ml) vegetable oil for deep-frying
2 tsp. soy sauce
spiced pepper-salt
1/2 tsp. scallions, chopped
1/4 tsp. MSG(optional)
Directions
- Mix together the minced mutton, eggs,
salt, soy sauce, scallions, ginger, sesame
oil, MSG(optional), and cornstarch. Stir
vigorously in one direction for 2 minutes,
or until stiff. Shape into oval balls
and roll in cornstarch. Flatten the balls
slightly and make criss-cross marks on
top.
- Heat the oil in a wok to about 350oF(175oC),
or until a piece of scallion green or
ginger sizzles and moves about rapidly
when dropped into the oil. Add the mutton
balls and deep-fry until brown. Remove,
drain, and cut into strips. Sprinkle with
the spiced pepper-salt and serve.
