| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Sainsbury2 |
4 |
Servings |
INGREDIENTS
| 6 |
|
Lamb's kidneys, cored and |
|
|
sliced |
|
|
up to 8 |
| 1 |
|
Egg white, slightly beaten |
| 1 |
T |
Cornflour, 15ml spoon |
| 2 |
T |
Corn oil, 2x15ml spoon |
| 1 |
|
Inch, 2.5cm piece of |
|
|
root ginger peeled |
|
|
and chopped finely |
| 2 |
|
Spring onions, chopped |
|
|
finely |
| 1 |
T |
Caster sugar, 15ml spoon |
| 1 |
T |
Cornflour, 5ml spoon |
| 1 |
T |
White wine vinegar, 15ml |
|
|
spoon |
| 2 |
T |
Dry sherry, 2x15ml spoon |
| 1 |
T |
Soy sauce, 15ml spoon |
INSTRUCTIONS
Coat the kidney slices with the egg white. Sprinkle on the cornflour,
and turn until they are evenly coated (or shake the slices with the
flour in a paper bag until coated). Heat the oil until fairly hot, in
a large frying pan or wok and fry the kidneys until they are crisp on
the outside, about 4 minutes. Remove them with a slotted spoon, and
keep them warm. Add the ginger and spring onions to the pan and stir
well. Replace the kidneys and add the sugar. Blend the cornflour with
the vinegar, sherry and soy sauce. Add to the pan and stir until the
sauce has thickened. Serve immediately. Converted by MC_Buster. NOTES
: You will be amazed how quickly this dish is cooked, once all the
ingredients are prepared. Converted by MM_Buster v2.0l.
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