Recipe - Deep-Fried Pork And Fish Squares Yangchow

Sweetandpungent sauce
One half pound Lean pork
One half pound Smoked ham
One half pound Flounder filets
2 tablespoon Soy sauce
1 ds Pepper
2 tablespoon Cornstarch
One fourth cup Water
2 Eggs
Oil for deepfrying
Flour

1. Prepare a sweetandpungent sauce (see recipes). Keep warm.

2. Cut pork and ham in 1/16 inch slices, then in 2inch squares.

3. Cut flounder in 2inch squares. Sprinkle with soy sauce and pepper.

4. Blend cornstarch and cold water to a paste. Separate eggs: reserve
whites; beat yolks lightly, then mix with cornstarch paste to a smooth
batter.

5. Dip pork, fish and ham squares alternately into batter and stack
together in units of three. (The egg yolks will make them adhere.)
Meanwhile, heat oil.

6. Dredge each stack lightly with flour and dip in reserved egg whites.
Then add to oil, a few pieces at a time, and deepfry until golden. Drain
on paper toweling. Serve with the sweetandpungent sauce poured over.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.