Deep-Fried Carrot and Ground Pork Millefeuille
This dish looks like as if you have deep-fried a whole carrot. Enjoy the sweetness and "umami" flavor in this dish.
PREPARATION
- Cut carrots in four pieces, lengthwise. Combine ground pork with A, and divide the meat into 4 chunks.
- Sprinkle flour evenly on the flat sides of each pieces of carrots from STEP1. Place ground pork on top of the flat sides and sandwich with the curved carrot pieces.
- Apply flour, the mixture of B, and breadcrumbs to STEP2 as a batter. Heat oil to 170°C in a pot. Deep-fry for 7 minutes, twice. After the second deep-fry, leave them in room temperature for 3 minutes to be fully cooked with remaining heat.
- Cut STEP3 into easy-to-eat size. Pour the mixture of C as a sauce.
| Servings | 4 servings |
|---|---|
| Cooking Time | 40 |
| Calories (1 serving) | 586 Calories |
| Sodium (1 serving) | 1.7 g |
Ingredients
2 pcs Carrots
250g Ground pork
100g or more Breadcrumbs
as needed Flour
as needed Deep-fry oil
Ａ
2 teaspoons Starch
2 teaspoons REGULAR SOY SAUCE
Ｂ
2 pcs Eggs
6 tablespoons Flour
Ｃ
3 tablespoons Mayonnaise
1 tablespoon REGULAR SOY SAUCE
PREPARATION
- Cut carrots in four pieces, lengthwise. Combine ground pork with A, and divide the meat into 4 chunks.
- Sprinkle flour evenly on the flat sides of each pieces of carrots from STEP1. Place ground pork on top of the flat sides and sandwich with the curved carrot pieces.
- Apply flour, the mixture of B, and breadcrumbs to STEP2 as a batter. Heat oil to 170°C in a pot. Deep-fry for 7 minutes, twice. After the second deep-fry, leave them in room temperature for 3 minutes to be fully cooked with remaining heat.
- Cut STEP3 into easy-to-eat size. Pour the mixture of C as a sauce.
