Deep-fried Pork And Fish Squares Yangchow
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1/2 | lb | Lean pork |
| 1/2 | lb | Smoked ham |
| 1/2 | lb | Flounder filets |
| 2 | T | Soy sauce |
| 1 | ds | Pepper |
| 2 | T | Cornstarch |
| 1/4 | c | Water |
| 2 | Eggs | |
| Oil for deep-frying | ||
| Flour |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes). Keep warm. Cut pork and ham in 1/16 inch slices, then in 2-inch squares. Cut flounder in 2-inch squares. Sprinkle with soy sauce and pepper. Blend cornstarch and cold water to a paste. Separate eggs: reserve whites; beat yolks lightly, then mix with cornstarch paste to a smooth batter. Dip pork, fish and ham squares alternately into batter and stack together in units of three. (The egg yolks will make them adhere.) Meanwhile, heat oil. Dredge each stack lightly with flour and dip in reserved egg whites. Then add to oil, a few pieces at a time, and deep-fry until golden. Drain on paper toweling. Serve with the sweet-and-pungent sauce poured over. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 501
Calories From Fat: 109
Total Fat: 12.2g
Cholesterol: 155.4mg
Sodium: 1027.4mg
Potassium: 465.4mg
Carbohydrates: 64.2g
Fiber: 2.2g
Sugar: <1g
Protein: 30.9g