Rice Crisp With Sotong And Venison


5 pieces dried glutinous rice crisp (50g)
200g venison, sliced thinly (can be substituted with beef)
1 egg white
150g sotong, sliced
1/2 Bombay onion, shredded (80g)
1 tsp garlic, chopped
2 cups oil

To prepare rice crisps:
Press cooked glutinous rice firmly to form a square. Bake in the oven at 300ºC until golden brown.

1 1/2 tsp salt
1 tsp sugar
1/2 tbsp oil
1 tsp black pepper

Cornstarch solution:
2 tbsp cornstarch
2 tbsp water


Deep-fry rice crisps over high heat. Drain and place on a plate.

Marinate venison with egg white and cornstarch.

Parboil sotong for two minutes. Drain.

Heat wok and add two cups of oil. Plunge the marinated venison in the hot oil for three minutes. Drain.

Heat pan with a bit of oil and saute onion and garlic. Put in venison and sotong. Add seasoning.

Thicken the dish with cornstarch solution. When ready, pour this over the deep-fried rice crisps.

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