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Chinese Food Recipes >> Beef and mutton >> Crisp-Fried Mutton

INGREDIENTS
 
9 oz(250g) raw mutton, minced
9 oz (250g) cooked mutton, minced
2 eggs, lightly beaten
2 tsp. salt
2 tsp. soy sauce
1/2 tsp. scallions, chopped
1/2 tsp. ginger, chopped
1/4 tsp. sesame oil
4 tsp. cornstarch (cornflour)
2 cups (500ml) vegetable oil for deep-frying
spiced pepper-salt
1/4 tsp. MSG(optional)
RECIPE
 
  1. Crisp-Fried Mutton, Chinese food culture, recipe and picturesMix together the minced mutton, eggs, salt, soy sauce, scallions, ginger, sesame oil, MSG(optional), and cornstarch. Stir vigorously in one direction for 2 minutes, or until stiff. Shape into oval balls and roll in cornstarch. Flatten the balls slightly and make criss-cross marks on top.
  2. Heat the oil in a wok to about 350oF(175oC), or until a piece of scallion green or ginger sizzles and moves about rapidly when dropped into the oil. Add the mutton balls and deep-fry until brown. Remove, drain, and cut into strips. Sprinkle with the spiced pepper-salt and serve.
 
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