Deep-Fried Fresh Ham
Ingredients
1 lb.(500g) fresh boneless
uncured ham
1/2 tsp. salt, or to taste
5 tbsp soy sauce
8 cups ( 2 litres) vegetable oil for deep-frying;
uses about 3 1/2 oz (100ml)
3 oz (100g) scallions, chopped
3 oz whole scallions
a thumb-sized ginger, crushed
1/4 tsp. ground Sichuan peppercorn
3 1/2 tbsp rice wine
1/4 tbsp (100g) sweet fermented flour paste
or sweet bean sauce
7 tbsp (100g) cornstarch (cornflour)
one egg, beaten
Directions
- Boil the ham in water to cover until
the colour changes from pink to white.
Remove, drain and rinse in cold water.
Cut into 13 slices and stack in a large,
heat-proof bowl in the ham's original
shape.
- Blend together 3 tbsp of the soy sauce,
the chopped scallions, ginger, and 2 1/2
tbsp of the rice wine and pour over the
ham. Place in a steamer and steam for
1 hour. Remove the ham, drain, and set
aside.
- Mix together the cornstarch, egg, salt,
and the remaining 1 tbsp of rice wine
and 2 tbsp of soy sauce into a batter.
Coat the ham thoroughly on all sides with
the batter.
- Heat the oil in wok to very hot, about
375oF (190oC), or until a piece of scallion
green or ginger sizzles noisily and quickly
turns brown when tossd into the oil. Turn
the heat down and carefully add the ham
without letting it fall apart. Deep-fry
until the exterior browns. Turn heat to
low. When the oil no longer sizzles and
bubbles, remove the ham and drain well.
Then cut the slices apart and place them
on a dish in a "U" shape. Sprinkle
with the ground peppercorns.
- Cut the scallions into 2 inch sections
and arrange them along one side of the
meat . Spread the sweet bean sauced along
the other side as a dip.
- Note:The ham will have
a crisp exterior but will be tender inside
. Though fat, the flavourful meat will not
taste greasy.
