Deep Fried Mutton Puffs
|Lamb leg/Mutton leg||5 Ounce (150 Gram)|
|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|
|Rice wine/Sherry||3 Teaspoon|
|Scallions||3 Teaspoon, chopped into 2 cm. sections|
|Monosodium glutamate||1⁄4 Teaspoon (Msg)|
|Vegetable oil||4 Cup (64 tbs) (For Deep-Frying)|
|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.