Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
BEER BATTER.
Measure beer into a
n the second day, make batter.
Mix flour and sugar
heeses, this is delicious deep-fried in beer batter and served with tangy
br>Heat oil in a deep frying pan over high heat
eat the oil in a deep-fat fryer and when hot
s the stuffing for the deep fried jalapeno poppers.
Cut the
eat oil for deep-frying in wok or deep-fryer to 375
overed.
Heat oil for deep-frying to between 360-375
Your oil reached the desired deep frying temperature when it starts
ry the shrimp, whitefish and scallops separately, then cut into random
nd salt.
Dredge the scallops in the cornstarch, coating them
Wash scallops in cold water, and drain on paper towel.
Beat eggs.
Add salt to crumbs.
Roll scallops in crumbs, then dip in egg. Roll in crumbs again.
Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle.
Drain on absorbent paper towels.
Serve with lemon and ketchup, tarter sauce, or cocktail sauce.
/2-inches thick and batter cold so fish won't
Drain scallops.
Beat eggs and milk together, forming batter. Dip scallops in batter, then in bread crumbs and sprinkle generously garlic powder on scallops.
For the deep-fried strawberries, whisk egg yolk and orange juice. Add flour and a pinch of salt. Whip egg white until stiff then fold in. Heat oil in a small saucepan. Dip strawberries in batter then fry in hot oil until golden. Remove and drain on paper towels.
For the spun sugar, heat sugar and 2 tbsp water. Let caramelize then, using a fork, carefully draw thin threads of caramel over a sheet of parchment paper. Serve the fried strawberries with the spun sugar, dusted with powdered sugar.
hether they are being pan fried or deep fried.
The squash and
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
Sprinkle the scallops with half the salt. Let
wash scallops pat dry with paper towel.
mix together marinade and let scallops stand in marinade for 15 minutes.
combine cornstarch and salt in a plastic bag.
shake several scallops in bag dip in egg then in bread crumbs.
heat oil in wok to 350*.
lower heat some and lower scallops into oil and fry until brown about 2 minutes.
drain on paper towels.