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The Dumpling Sisters’ Sticky Fingers Noodle Fritters

Makes 15–20

INGREDIENTS

200g dried egg noodles
2 large eggs
4 tbsp plain flour
½ tsp baking powder
2 tbsp finely chopped fresh coriander
½ tsp freshly ground black pepper
½ tsp salt
3 tbsp sweet chilli sauce, plus extra to serve
vegetable oil, for shallow-frying

METHOD
1. Cook the noodles in a pan of boiling water, according to the packet instructions, until al dente. Drain and set aside.
2. Lightly beat the eggs in a bowl. Sift the flour andbaking powder into the eggs and whisk until smooth. Stir in the remaining ingredients, except for the oil, then add the noodles. Use a pair of chopsticks to separate out the noodles so that every strand is lightly coated in the batter.
3. In a large frying pan with high sides, pour in the oil to a depth of about 5mm and put the pan over a medium heat. To test if the oil is ready, drop a single noodle into the oil. It should sizzle instantly. Using a tablespoon and a fork, gently twist the noodles into bundles (making sure not to coil too tightly otherwise the fritters won’t be delicate and crisp)and carefully slip the bundles into the hot oil. Use a fish slice to gently press down to flatten the fritters and shallow-fry for 1–2 minutes on each side, or until golden brown. Remove and drain on kitchen paper. Serve immediately with loads of sweet chilli sauce.

dumpling-cookbook

The Dumpling Sisters Cookbook by Amy & Julie Zhang is published by Hachette Australia. Hardback RRP $45.00, Ebook $19.99

Written by TheCarousel

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