Deep-Fried Fresh Ham

Deep-Fried Fresh Ham

INGREDIENTS

1 lb.(500g) fresh boneless uncured ham

5 tbsp soy sauce

3 oz (100g) scallions, chopped

a thumb-sized ginger, crushed

3 1/2 tbsp rice wine

7 tbsp (100g) cornstarch (cornflour)

1/2 tsp. salt, or to taste

8 cups ( 2 litres) vegetable oil for deep-frying;
uses about 3 1/2 oz (100ml)

3 oz whole scallions

1/4 tsp. ground Sichuan peppercorn

1/4 tbsp (100g) sweet fermented flour paste or sweet bean sauce

one egg, beaten

RECIPE

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 375^oF (190^oC), 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.