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Crispy Fried Lamb--Dong-style
|Crispy Fried Lamb--Dong-style|
1/2 pound boneless lamb, cut into cutlets
3 Tablespoons glutinous rice flour
1/2 teaspoon salt (optional)
1 egg, beaten until light in color
3 cups vegetable or tree oil
1 Tablespoon minced scallions
1 Tablespoon minced ginger
1 teaspoon minced garlic
1 Tablespoon Chinese black vinegar
2 Tablespoons granulated sugar
3 Tablespoons lamb or another broth
1 Tablespoon thick soy sauce
1 teaspoon sesame oil
1. Hit the cutlets with the side of the cleaver to thin them evenly and make them tender.
2. Mix rice flour, salt (if using it), and beaten egg to make a batter.
3. Heat oil, put one slice at a time in the batter, allow excess to drain off and deep fry each slice for about half a minute (or longer if preferred). Remove and drain on a paper towel and put on a serving plate. Repeat until all are fried and plated. Reserve all but one tablespoon of the oil for another purpose.
4. Heat reserved tablespoon of oil and stir-fry scallions, ginger, and garlic for half minute, then add vinegar, sugar, broth, and soy sauce and stir for one to two minutes until it thickens. Add sesame oil and pour this over or serve it alongside the pieces of lamb.