What can I say about one of the most recognised Chinese takeaway dishes ever invented? These deep-fried balls – crispy on the outside, juicy in the middle – are truly yummy.
PREP 10 MINS
COOKING TIME 20 MINS
125g plain flour
2 tsp baking powder
340g boneless pork chops, rind removed and cut into
120ml ready-made sweet
and sour sauce
FROM THE STORE CUPBOARD:
1 tsp salt
500ml vegetable oil
- In a large bowl mix together the flour, baking powder and salt.
- In a separate bowl, beat together the eggs with 2 tablespoons of the oil and 250ml water. Add the wet mixture to the flour and mix well to create a smooth paste. Drop the pork into the flour paste, thoroughly coating each piece. You may have leftover batter (see tip).
- Preheat the remaining oil to 170C in a deep-sided wok or saucepan and carefully lower the coated pork into the oil one piece at a time, in batches of 8-10 pieces. Fry for 6-8 minutes until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. Remove the cooked pork from the oil and allow it to drain on a wire rack or a plate lined with kitchen paper.
- If you like your sweet and sour balls super crispy, once they have cooled for 10 minutes, simply drop them back in the oil for a second fry for a couple of minutes.
- Warm your sweet and sour sauce, arrange the crispy pork balls on a plate and serve with the sauce.
TIP Keep any leftover batter in the fridge and use within 3 days.
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Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.