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Deep Fryin' and Dippin'
Deep Frying
An old fashioned wok with a ring stand works really well for deep frying. You should add about 2- 2 ½ tablespoons of oil and slowly heat until bubbles begin to come up in the oil. Add the food, but make sure it is at the right temperature. If food is too hot, it will burn on the outside and leave the inside uncooked. Or, if the food is too cold, it will take longer to cook and will absorb more oil than needed.
Dry coating the food with cornstarch works well to absorb extra moisture and prevent the oil from splattering. Gently slide the food into the oil, just small amounts at a time, and turn the food from time to time to cook evenly. Don’t add to much food to the oil at once, because the temperature of the oil will decrease and it will take longer to fry.
Once fried, drain the food onto paper towels, and pat down with paper towel to absorb any excess oil.
Love to Dip?
Here is a simple, all purpose dipping sauce to prepare ahead of time:
Combine 1 cup ketchup, ½ cup soy sauce, ¼ cup each hoisin sauce, and a vegetable or chicken broth, 2 ½ tablespoons sugar or honey, 1 tablespoon each Worcestershire sauce and sesame oil, 1 teaspoon chili oil, and ¼ teaspoon white pepper in a medium bowl. Stir to completely blend all the ingredients.
Chill the sauce in the refrigerator about 30 minutes before using with vegetables, seafood, or meat.
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