Deep fried shredded beef, Yummy Veal schnitzel

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

½cup finely grated parmesan

3 teaspoons garlic salt

2 tablespoons dried parsley flakes

½cup 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.