Recipe Ingredient
- 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.
- Seasoning:
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/2 tbsp oil
- 1 tsp black pepper
- Cornstarch solution:
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- 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.
