Kidneys in sweet and sour sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Lamb''s kidneys; cored and sliced, | |
| ; up to 8 | ||
| 1 | Egg white; slightly beaten | |
| 1 | tablespoon | Cornflour; (15ml spoon) |
| 2 | tablespoons | Corn oil; (2x15ml spoon) |
| 1 | Inch; (2.5cm) piece of | |
| ; root ginger, peeled | ||
| ; and chopped finely | ||
| 2 | Spring onions; chopped finely | |
| 1 | tablespoon | Caster sugar; (15ml spoon) |
| 1 | tablespoon | Cornflour; (5ml spoon) |
| 1 | tablespoon | White wine vinegar; (15ml spoon) |
| 2 | tablespoons | Dry sherry; (2x15ml spoon) |
| 1 | tablespoon | Soy sauce; (15ml spoon) |
Directions
FOR THE SAUCE
1. Coat the kidney slices with the egg white. Sprinkle on the cornflour, and turn until they are evenly coated (or shake the slices with the flour in a paper bag until coated).
2. Heat the oil until fairly hot, in a large frying pan or wok and fry the kidneys until they are crisp on the outside, about 4 minutes.
3. Remove them with a slotted spoon, and keep them warm. Add the ginger and spring onions to the pan and stir well. Replace the kidneys and add the sugar.
4. Blend the cornflour with the vinegar, sherry and soy sauce. Add to the pan and stir until the sauce has thickened. Serve immediately.
Converted by MC_Buster.
NOTES : You will be amazed how quickly this dish is cooked, once all the ingredients are prepared.
Converted by MM_Buster v2.0l.