Chinese Pork and Ham Recipes - Fried Pork Kebabs Recipe

Ingredients

• 450 g/1lb pork fillet, thinly sliced

• 100 g/4 oz cooked ham, thinly sliced

• 6 water chestnuts, thinly sliced

• 30 ml/2 tbsp soy sauce

• 30 ml/2 tbsp wine vinegar

• 15 ml/1 tbsp brown sugar

• 15 ml/1 tbsp oyster sauce

• few drops of chili oil

• 45 ml/3 tbsp corn-flour (cornstarch)

• 30 ml/2 tbsp rice wine or dry sherry

• 2 eggs, beaten

• oil for deep-frying

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Method:

1. Thread the pork, ham and water chestnuts alternately on to small skewers. Mix together the soy sauce, wine vinegar, sugar, oyster sauce and chili oil.

2. Pour over the kebabs, cover and leave to marinate in the refrigerator for 3 hours. Mix the corn-flour, wine or sherry and eggs to a smooth, ticklish batter.

3. Twist the kebabs in the batter to coat them. Heat the oil and deep-fry the kebabs until light golden brown.