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RECIPES
DEEP FRIED SHREDDED BEEF
Serves 6
INGREDIENTS
600g beef fillet, trimmed
¼ cup light soy sauce
2 tablespoons Shaoxing wine
1 tablespoon fish sauce
1 teaspoon sesame oil
3 garlic cloves, crushed
2cm piece ginger, finely grated
½ cup corn flour
Ice berg lettuce cups and sliced green onion to
serve
Plum or hoisin sauce to serve
METHOD
1. Wrap the fillet in plastic wrap and place
into the freezer for 1 hour or until semi-
frozen. Remove plastic and cut the fillet
lengthways into six slices. Slice each
strip thinly across the grain so that you
have long thin strips the size of a match
stick.
2. Place into a bowl and stir in soy,
Shaoxing wine, fish sauce, sesame oil,
garlic and ginger. Cover and refrigerate
for 2 hours or preferably overnight.
3. Sift corn flour over beef and mix well.
Spread the beef out onto a tray and
refrigerate uncovered for 1 hour.
4. Fill deep fryer with 4 litres of oil. Preheat
to 180°C.
5. Have basket in lowered position. Deep
fry beef in small batches, separating the
beef with metal tongs. Cook 3-4 minutes
or until crisp and browned. Lift basket
and drain on paper towel. Repeat with
remaining beef, making sure to reheat
the oil between each batch.
6. To serve, place lettuce cups onto serving
plates and fill with a little sauce. Top
with crispy beef strips and sprinkle over
sliced green onions. Serve immediately.
YUMMY VEAL SCHNITZEL
Serves 6-8
INGREDIENTS
8 veal escalopes (approx 100g each)
1 cup dried breadcrumbs
1 cup panko crumbs
½ cup finely grated parmesan
3 teaspoons garlic salt
2 tablespoons dried parsley flakes
½ cup plain flour
3 eggs, beaten
Lemon wedges to serve
METHOD
1. Place veal between 2 layers of cling
film and pound with a meat mallet until
approximately 2mm thin.
2. Combine crumbs, parmesan, garlic salt
and parsley and mix well; transfer crumb
mixture to a flat plate.
3. Coat 1 veal steak in flour, shaking off any
excess and then dip into beaten egg.
4. Cover with crumb mixture, pressing
lightly so that the crumb sticks. Transfer
schnitzel to a clean plate and repeat with
remaining steaks, flour, egg and crumb.
5. Cover plate with cling film and
refrigerate for 30 minutes.
6. Fill deep fryer with 4 litres of oil. Preheat
to 180°C. Preheat oven 160°C and line a
baking tray with paper towel.
7. Deep fry 1 or 2 schnitzel at a time for
2 minutes; place onto prepared tray
and keep warm in oven. Repeat with
remaining schnitzel, making sure to
reheat the oil between batches.
Serve hot with wedges of lemon.
NOTE
Substitute with chicken for chicken
schnitzel.