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Ingredients
- green cucumber - 150g
- sand borer fillet - 300g
- grated garlic - 1 tsp
- wine - 2 tsp
- carrot - few slice
- broccoli - 75g
- ginger - few slice
- oil - 1 tbsp
- egg white - 1 tbsp
- caltrop starch - ½ tsp
- sesame oil
- pepper
- salt - ¼ tsp
Sauce
- water - 2 tbsp
- caltrop starch - 1/3 tsp
- salt - ¼ tsp
- sesame oil
- sugar - ⅛ tsp
Method
- Slice the cucumber, and scald
the broccoli in boiling water. Set aside.
- Wash the fillets and dry it.
Cut the fillets into pieces and marinate with salt, egg white,
caltrop starch, sesame oil, pepper for 20 minutes.
- Deep fry the fillets, drain
and dry it.
- Heat 1 tbsp oil and stir fry
the carrot, ginger, and garlic until fragrant. Pour the fillet
into the wok, add wine and all ingredients of the sauce,
- Mix well and serve.
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