Deep Fried Mutton Puffs Recipe
Summary
Ingredients
| Leg lamb | 5 Ounce | |
| Egg whites | 3 | |
| 3 tablespoons cornstarch mixed with 1 tablespoon water | ||
| Flour | 2 1/2 Tablespoon | |
| Sesame oil | 3 1/2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Rice wine | 3 Teaspoon | |
| 3 teaspoons scallions, chopped into 2 cm. sections | ||
| Ginger slice | 3 | |
| 1/4 teaspoon Monosodium glutamate (MSG, optional) | ||
| Pepper | 1/8 Teaspoon | |
| Vegetable oil | 4 Cup (16 tbs) (For frying) | |
| Roasted salt | 1 Teaspoon (For dip:) | |
Directions
Cut mutton into 24 slices about 2 x 4 cm. and 1/2 cm. thick.
Marinate slices for 5 minutes in a mixture of salt, wine, pepper, MSG, scallions and ginger.
Beat egg whites until almost stiff. Beat in flour, cornstarch mixture and 1 1/2 tablespoons sesame oil to make a thick batter.
Heat oil in skillet over medium heat until smoke rises.
Dip each slice in batter to coat, then spoon one by one into hot oil.
Deep-fry until they puff up.
Remove puffs with a slotted spoon.
Heat oil over high heat until it smokes vigorously.
Return puffs to oil and deep-fry until golden brown.
Pour out oil, leaving puffs in skillet, sprinkle with 2 tablespoons sesame oil and remove.
The puffs are eaten dipped in the spiced salt.
Marinate slices for 5 minutes in a mixture of salt, wine, pepper, MSG, scallions and ginger.
Beat egg whites until almost stiff. Beat in flour, cornstarch mixture and 1 1/2 tablespoons sesame oil to make a thick batter.
Heat oil in skillet over medium heat until smoke rises.
Dip each slice in batter to coat, then spoon one by one into hot oil.
Deep-fry until they puff up.
Remove puffs with a slotted spoon.
Heat oil over high heat until it smokes vigorously.
Return puffs to oil and deep-fry until golden brown.
Pour out oil, leaving puffs in skillet, sprinkle with 2 tablespoons sesame oil and remove.
The puffs are eaten dipped in the spiced salt.
Chef
