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Ingredients :
250 g lamb fillet
1 1/3 cups scallions
1 1/2 tablespoons cornstarch
1 egg white
1/2 tablespoon rice wine
1 teaspoon sesame seed oil
2 teaspoons soy sauce
1 teaspoon salt
Oil for deep-frying
Method :
Cut the lamb fillet into bite-size cubes
of 1 cm. Then marinate with half teaspoon salt, 3/4 tablespoon
cornstarch and egg white. Cut the onions into lengths of 1 cm. Heat a
wok with 2.5 cups of oil. Add in the lamb cubes before the oil gets too
hot. Use a chopstick to separate them. Then scoop them out and drain on
absorbent paper. Discard the excess oil leaving only 2 tablespoons. Put
in the onions, then lamb cubes, rice wine, soy sauce, salt and the
remaining cornstarch. Stir for a couple of minutes. Add the sesame seed
oil, stir and serve while hot.
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