Crispy Walnuts In Sweet And Sour Sauce

Putonghua : tian suan zha yao guo

 
Ingredients
Walnuts  150 g                Canned Pineapple  2 slices             Green Pepper  1 pc           Red Pepper  2 pc

Batter
Plain Flour  150 ml                 Cornflour  2 tbsp           Baking Powder  2 tbsp
Salt  1/2 tbsp                Water  100 ml

Sauce
Cornflour  2 tbsp              Water  7 tbsp             White Vinegar 2 tbsp
Salt  1/2 tbsp               Sugar  4 tbsp             Tomato Ketchup 3 tbsp

Steps
1) Remove membrane of walnuts, parboil in hot water for 1 minute, drain
2) Heat 500 ml of water, boil walnut 3-5 minutes with 1 tbsp of salt until soft, dish up
3) Chill walnuts 3-4 hours to dry, stir fry 10 minutes in medium heat without oil, make crispy
4) Mix batter well, then add 1 tbsp of oil and mix well again
5) Soak fried walnuts into mixed seasoning, coat each walnuts with batter
6) Heat wok with plenty oil, deep fry the coated walnuts until crispy, drain dry
7) Heat oil again 30 minutes later, deep fry walnuts again, make walnut coating crispy
8) Chop red and green pepper, pineapple into small cubes
9) Heat wok with 2 tbsp of oil, stir fry chopped peppers and pineapple
10) Add in mixed sauce, stir fry until boil, pour in walnuts, quickly stir fry, dish up and serve

Remark
tbsp – table spoon.