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Sweet and Sour Liver
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700g Lambs' liver, cut into 71/2 pieces
Sufficient vegetable oil for deep-frying
5 tablespoons marinade soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons sugar
4 tablespoons sauce wine vinegar
3 tablespoons sugar
3 tablespoons orange juice
1 tablespoon tomato puree (paste)
11/2 soy sauce
11/2 rice wine or dry sherry
1 tablespoon cornflour (cornstarch) blended with 5 tablespoons water
Method :
Combine all the marinade ingredients in a large shallow bowl. Add the liver pieces and baste well. Set aside at room temperature for 3 hours, basting occasionally. Remove from the marinade and pat dry with kitchen towels. Discard the marinade.
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 in 50 seconds. Carefully lower the liver piece into the oil, a few at a time, and fry for 1 minute or until they are brown and crisp. Remove from the oil and drain on kitchen towels.
Combine all the sauce ingredients in a large saucepan and bring to the oil, stirring constantly. Add the liver pieces to the sauce and cook, stirring constantly, until the sauce thicken and becomes translucent.
Transfer the mixture to a warmed serving dish and serve at once.
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