Escalopes Of Rump Steak Recipe
Ingredients
4 oz. rump steak
Pinch each salt, sugar and Ve-Tsin
Tiny pinch pepper
1 teaspoon beaten egg
1/2 teaspoon cornflour
1 teaspoon cold water
1 rounded tablespoon self-raising flour
Peanut oil for deep frying
2 tablespoons Chinese pickle
1 tomato, quartered
SWEET-SOUR SAUCE
1 dessertspoon sugar
Tiny pinch each salt, pepper and Ve-Tsin
1 dessertspoon malt vinegar
1/2 teaspoon tomato ketchup
1/2 teaspoon soy sauce
4 tablespoons water
1/2 teaspoon cornflour
1 dessertspoon cold water
How to make Escalopes Of Rump Steak
First make the sweet-sour sauce.Mix together the first 6 ingredients.
Bring them to the boil.
Stir in the cornflour, blended with the water and boil for 2 minutes, stirring continuously.
Cut the rump steak into 2-inch strips, 4-5 inches long.
Put them into a basin with the seasonings, egg and cornflour blended with the water.
Work them well into it and leave for a few minutes.
Lift out and drop into the self-raising flour.
Have the oil quite hot (355-360°F. or 180-182°C).
Cook the meat in it for 1/2 minute, then raise the temperature to brown it.
Meanwhile, add the pickle to the hot sauce.
Turn it into a heated dish, place the rump steak on top and garnish with the quartered tomato.
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Escalopes Of Rump Steak
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