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Deep Fried Mutton Puffs

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  Lamb leg/Mutton leg 5 Ounce (150 Gram)
  Egg whites 3
  Cornstarch 3 Tablespoon, mixed with 1 tablespoon water
  Water 1 Tablespoon, mixed with cornstarch
  Flour 2 1⁄2 Tablespoon
  Sesame oil 3 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Rice wine/Sherry 3 Teaspoon
  Scallions 3 Teaspoon, chopped into 2 cm. sections
  Ginger slice 3
  Monosodium glutamate 1⁄4 Teaspoon (Msg)
  Pepper 1⁄8 Teaspoon
  Vegetable oil 4 Cup (64 tbs) (For Deep-Frying)
For dip
  Spiced salt 1 Teaspoon (1/4 Teaspoon Peppercorns Roasted And Ground Mixed With 1/3 Teaspoon Roasted Salt)

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.

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Deep Fried Mutton Puffs Recipe