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Kidneys In Sweet and Sour Sauce

6 Lamb''s kidneys; cored and sliced, up to 8
1 Egg white; slightly beaten
1 tb Cornflour; (15ml spoon)
2 tb Corn oil; (2x15ml spoon)

For The Sauce
1 Inch; (2.5cm) piece of root ginger, peeled and chopped finely
2 Spring onions; chopped finely
1 tb Caster sugar; (15ml spoon)
1 tb Cornflour; (5ml spoon)
1 tb White wine vinegar; (15ml spoon)
2 tb Dry sherry; (2x15ml spoon)
1 tb Soy sauce; (15ml spoon)

Coat the kidney slices with the egg white. Sprinkle on the cornflour, and turn until they are evenly coated (or shake the slices with the flour in a paper bag until coated).

Heat the oil until fairly hot, in a large frying pan or wok and fry the kidneys until they are crisp on the outside, about 4 minutes.

Remove them with a slotted spoon, and keep them warm. Add the ginger and spring onions to the pan and stir well. Replace the kidneys and add the sugar.

Blend the cornflour with the vinegar, sherry and soy sauce. Add to the pan and stir until the sauce has thickened. Serve immediately.

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