Coating Batter

Sweet & Sour Chicken

Method of cooking: Deep frying

Method of preparation: Coating Batter

Ingredients

• 100g plain flour
• 1 egg
• 125ml water
• Pinch of salt
• 100g chicken fillet (cut into smaller pieces and tenderized)
• Oil for deep frying

Sweet & Sour Sauce

• ¼ cucumber (strip)
• 1 tomato (wedged)
• 1 fresh red chilli (strip)
• 1 slice ginger (strip fine)
• 1 stalk spring onion (cut 2cm length)
• 1 garlic (chopped)
• 1 tbsp ketchup
• 1 tbsp vinegar
• 1 tbsp light soya sauce
• 1 tsp cornflour
• ½ tsp sugar
• ½ teacup water

Method

1.     Sift flour and salt into a large bowl.

2.     Make a hole in the centre of the flour.

3.     Drop the egg white in the centre of the flour.

4.     Add half of the water in the centre of the flour.

5.     Incorporate the flour by stirring gradually. Then stir well until very smooth.

6.     Beat in the rest of the water slowly.

7.     Beat well until the surface of the batter is covered with bubbles.

8.     Dip the chicken pieces into the batter to coat them.

9.     Fry the chicken in pre-heated oil until golden brown.

10.  Drain them well on kitchen paper before serving.

11.  Blend the tomato sauce, light soya sauce, cornflour and water in a bowl.

12.  Heat a frying pan and add a little oil.  Fry the sliced onion and garlic till fragrant.

13.  Add strips of chilli, cucumber, tomato and ginger and fry for a short while.

14.  Pour in the blended mixture.  Allow to cook and thicken.

15.  Add sugar.

16.  Add the spring onion last.

17.  Remove from heat and pour the sweet and sour sauce over the fried chicken.

18.  Serve hot.

Fish & Chips

Method of cooking: Deep frying

Method of preparation: Coating Batter

Ingredients

• 100g plain flour
• 1 egg
• 125ml water
• Pinch of salt
• 100g fish fillet
• Oil for deep frying

Chips

• 1 large potato (strip)

Method

1.     Sift flour and salt into a large bowl.

2.     Make a hole in the centre of the flour.

3.     Drop the egg white in the centre of the flour.

4.     Add half of the water in the centre of the flour.

5.     Incorporate the flour by stirring gradually. Then stir well until very smooth.

6.     Beat in the rest of the water slowly.

7.     Beat well until the surface of the batter is covered with bubbles.

8.     Dip the fish into the batter to coat them.

9.     Fry the fish in pre-heated oil until golden brown.

10.  Drain them well on kitchen paper before serving.

11.  Scrub the potato well, then cut into ¼ inch thick batons.  Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potato to dry.

12.  Fry the potatoes until a light tan colour and the edges are starting to brown.

13.  Drain them well on kitchen paper before serving.