By melanielou

Re: chinese batter
14 Apr 2008 19:11

Hi all,im doing a chinese theme day tommoro.and wondered if anyone knew a really good batter for the sweet and sour chicken balls,iv had a look on a chinese cookery site and found a few just wondered if any one had a good tried and tested one i could have
thanks all x
melanie

Replies

By Meatloaf

Re: chinese batter
14 Apr 2008 19:35

I use a sweet & sour recipe by Kylie Kwong.

She puts whatever meat you are using in a bowl with, 1 1/2 tbs of cornstarch, 1 tbsp of water, 2 egg yolks, 3 tsps of light soy sauce, 2 tsp of sesame oil and 1 tsp of salt. The mixture is then left in the fridge o/night.

When you want to cook the meat, first combine 1/4 cup of plain flour and 1/4 cup of cornflour. Add the flour mixture to the marinated meat and mix well.

Ms Kwong then double frys her meat. She cooks the battered balls for 1minute, then turns heat down to medium and cooks for a further 2mins....She then drains the balls and as she heats the sweet & sour sauce she frys the meat balls again for a further 3mins until golden brown.

I use the recipe all the time when making sweet& sour it works well....Btw the cup measurements used in this recipe are aussie cups....If you look on this site you can convert the amount to grams.