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Deep-Fried Sweetbreads
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1kg sweetbreads, soaked in cold water for 3 hours, drained, skinned and trimmed
2 eggs, lightly beaten
50g seasoned cornflour (cornstarch), made with cornflour (cornstarch), salt, pepper and ground ginger taste
Sufficient vegetable oil for deep-frying
2 tablespoon sauce vegetable oil
1 small onion, finely chopped
5cm fresh root ginger, peeled and finely chopped
2 large green peppers, pith and seeds removed and chopped
2 garlic cloves, chopped
125g fresh (green) beans cut into 5cm
125g bean sprouts
450g canned pineapple chunks
2 tablespoons soy sauce
4 tablespoons white wine vinegar
4 tablespoons soft brown sugar
1/4 teaspoon salt
2 tablespoons cornflour (cornstarch) blended with 6 tablespoon water
Method :
Put the sweetbreads in a large saucepan and just cover with water. Bring to the boil, remove the pan from the heat and set aside for 10 minutes. Remove the sweetbreads from the pan and drain on kitchen towels. Discard the water. Cut the sweetbreads into 1cm slices and transfer them to a bowl.
Beat the eggs and seasoned cornflour (cornstarch) together until they from a smooth batter. Pour the batter over the sweetbreads and toss gently to coat them thoroughly. Set aside for 10 minutes.
Preheat the oven to cool 150 °C (Gas Mark 2, 300 °F). Fill a large saucepan one-third fill 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 sweetbread slices into the oil, a few at a time, and fry for 5 to 6 minutes, or until they are golden brown and crisp. Remove the slices from the oil and drain on kitchen towels. Transfer the slices to an ovenproof dish, cover and put the dish into the oven to keep warm while you make the sauce.
Heat the oil in a large frying-pan. Add the onion, ginger, peppers, garlic and beans and fry until they are soft. Stir in the beans sprouts, pineapple chunks and can juice, the soy sauce, vinegar, sugar and salt, and bring to the boil. Cook for 1 minute, stirring constantly. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove the pan from the heat.
Remove the sweetbreads from the oven and pour over the sauce. Serve at once.
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