30 November 2015

Deep-fried Carrot Shreds

Ingredients:

400 grams (0.88 lb) carrots
300 grams (3/5 cup) salad oil
3 grams (1/2 tsp) salt
10 grains of Chinese prickly ash
50 grams (3 tbsp) dry cornstarch

Directions:

1. Cut the carrots into fine shreds.

2. Marinate the carrot shreds with salt and MSG for 30 minutes. Sprinkle on the dry cornstarch and mix well. Deep-fry the Chinese prickly ash grains until they give out a strong aroma. Grind them into a powder.

3. Heat the oil to 135-170 ºC (275-340 ºF). Deep-fry the carrot shreds until they become crispy. Drain off the oil, put in a plate and sprinkle on the prickly ash powder onto the carrot shreds.

Features: Lightly golden yellow in color,crispy.

Taste: Salt and delicious.