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Deep-Fried Liver and Kidneys
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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360g Lambs' liver
350g Lambs' kidneys, prepared
5 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons sugar
Sufficient vegetable oil for deep-frying
1 tablespoon DIP black pepper
1 tablespoon salt
Method :
Sliced the liver and kidneys thinly, they cut into thin strips about 4 cm by 21/2 cm. Put the liver strips in one bowl and the kidney strips in another.
Combine the soy sauce, wine or sherry and sugar, then pour equal, quantities of the mixture over the liver and kidneys, gently tossing the strips to coat them thoroughly. Set aside to marinade at room temperature for 3 hours, basting occasionally.
Fill a large saucepan one-third full with oil and heat until it reaches 185°C(360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Carefully lower the liver strips into the oil and cook for 1 minute or until they are brown and crisp. Remove from the oil and drain on kitchen towels. Keep hot while you fry the kidneys strips in the same way.
To make the dip, fry the pepper and salt in a small frying-pan over moderately high heat for 4 minutes, stirring constantly. Remove from the heat and transfer the mixture to a small serving bowl.
Serve the liver and kidney strips at once, accompanied by the dip.
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