Deep-Fried Mutton
Ingredients
1 oz (200g) cooked mutton
3 tbsp flour
2 tsp. salt water
1 tbsp cornstarch (cornflour)
2 tsp. rice wine
2 cups (500ml) vegetable oil
1 1/2 beaten eggs
Spiced pepper-salt for the dip
Directions
- Cut the mutton into 3/4 inch (2cm) chunks.
Mix with the salt water and rice wine
and let marinate for several hours. Remove
and dry.
- Mix the beaten egg, flour, cornflour
and enough and salt water to make a batter.
Stir in 1 tbsp of the oil. Coat mutton
chunks with the batter.
- Heat the remaining oil in a wok over
high heat to very hot, about 350oF (180oC).
Add the mutton chunks and deep-fry until
brown. Remove and drain. Sprinkle with
the spiced pepper-salt.
