Meat Recipes - Sweet And Sour Liver

Ingredients

• 1 1/2 lb (700g) lambs' liver, cut into 3 inch by 2 inch pieces

• vegetable oil for deep-frying

MARINADE

• 5 tbsp soy sauce

• 2 tbsp rice wine or dry sherry

• 2 tsp sugar

SAUCE

• 4 tbsp wine vinegar

• 3 tbsp sugar

• 3 tbsp orange juice

• 1 tbsp tomato paste

• 1 1/2 tbsp soy sauce

• 1 1/2 tbsp rice wine or dry sherry

• 1 tbsp cornstarch, mixed to a paste with 5 tbsp water

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Method:

1. Combine all the marinade ingredients in a large bowl and add the liver pieces. Baste well, then set aside at room temperature for 3 hours, basting occasionally.

2. Remove the liver from the marinade and pat dry with kitchen towels. Discard the marinade.

3. Fill a large saucepan one-third full with oil and heat until it is very hot. Carefully lower the liver strips into the oil, a few at a time, and fry for 1 minute, or until they are browned and crisp. Remove the liver from the oil and drain on kitchen towels.

4. Combine all the sauce ingredients in a saucepan and bring to the boil, stirring constantly. Add the liver pieces to the sauce and cook, stirring constantly, until the sauce thickens and becomes translucent.

5. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.