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20 smelts 2oz corn starch 2 oz rice flour ½ tsp cumin salt / pepper to taste 4 cups peanut oil 1/4 cup soya sauce 1/4 cup rice wine vinegar 1/4 cup rice wine 1/4 cup sesame oil 1/4 clove garlic 1/4 tsp dried ginger powder 6 oz rice flour noodles 2 oz assorted julienne vegetables blanched soft Method Combine cornstarch, rice flour and cumin. Coat smelts with egg wash. Dust smelts with cornstarch mixture. Deep fry in hot peanut oil until tender. Combine soya sauce, vinegar, rice wine, sesame oil, garlic cloves and dried ginger in a small bowl. Mix well with a fork. Place cooked rice noodles on plate garnish with julienne vegetables . Arrange three to five deep fried smelts around the edge of noodles. Top with soya marinade and serve. Serves four Credit: Culinary Institute of Canada