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300g sardines cleaned rinsed and drained
100cc sake
1 tsp. salt
1 egg yolk
30cc water
1 tsp. baking powder
1/2 (100cc) cup flour
80cc sake boiled off
50cc dark soy sauce
1 Tbsp. sugar
1 piece solid curry roux bar
30cc ginger root juice
1 package bean sprouts roots and heads removed parboiled quickly drained and lightly salted
1 bunch Chinese chives (nira) parboiled quickly drained and cut into 2 cm pieces
1. Filet the sardines and lay in a container. Pour the sake in which the salt was dissolved and set aside for 30 minutes.
2.To make the batter put the egg yolk and water in a mixing bowl and mix well. Add the baking powder and mix well. Sift the flour into the bowl and fold the batter a few times to mix.
3. Dry the sardines in a kitchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180° until it is golden brown and crisp.
4.Add the sake dark soy sauce sugar and curry roux and bring to a boil.Add the ginger root juice
5.Lightly toss the bean sprouts and Chinese chives in a bowl. Divide the sardines into serving dishes and top with the vegetable mixture. Complete by pouring the curry-soy sauce over the dishes.
Professional Notes; Chill all the batter ingredients in a refrigerator in advance. First mix the egg yolk and water in a mixing bowl. Then add the baking powder and mix well. Sift the flour into the mixing bowl and fold a few times to mix. This ensures the surface of the deep-fried pieces will be very crispy.
100cc sake
1 tsp. salt
1 egg yolk
30cc water
1 tsp. baking powder
1/2 (100cc) cup flour
80cc sake boiled off
50cc dark soy sauce
1 Tbsp. sugar
1 piece solid curry roux bar
30cc ginger root juice
1 package bean sprouts roots and heads removed parboiled quickly drained and lightly salted
1 bunch Chinese chives (nira) parboiled quickly drained and cut into 2 cm pieces
1. Filet the sardines and lay in a container. Pour the sake in which the salt was dissolved and set aside for 30 minutes.
2.To make the batter put the egg yolk and water in a mixing bowl and mix well. Add the baking powder and mix well. Sift the flour into the bowl and fold the batter a few times to mix.
3. Dry the sardines in a kitchen cloth and thinly coat with flour. Dip inthe batter and deep fry in oil at 170 to 180° until it is golden brown and crisp.
4.Add the sake dark soy sauce sugar and curry roux and bring to a boil.Add the ginger root juice
5.Lightly toss the bean sprouts and Chinese chives in a bowl. Divide the sardines into serving dishes and top with the vegetable mixture. Complete by pouring the curry-soy sauce over the dishes.
Professional Notes; Chill all the batter ingredients in a refrigerator in advance. First mix the egg yolk and water in a mixing bowl. Then add the baking powder and mix well. Sift the flour into the mixing bowl and fold a few times to mix. This ensures the surface of the deep-fried pieces will be very crispy.