Appetisers
Appetisers should be simple and light in order to whet the appetite for the dishes to follow. Many Chinese dishes fit this description admirably and are also quick and simple to prepare. If you particularly like some of the dishes, you may choose to make a slightly larger quantity and serve them as part of your main meal. There is no strict distinction in Chinese cooking.
Marinated Abalone
Serves 4
450 g/1 lb canned abalone
45 ml/3 tbsp soy sauce
30 ml/2 tbsp wine vinegar
5 ml/1 tsp sugar
few drops of sesame oil
Drain the abalone and slice it thinly or cut it into strips. Mix together the remaining ingredients, pour over the abalone and toss well. Cover and refrigerate for 1 hour.
Braised Bamboo Shoots
Serves 4
60 ml/4 tbsp groundnut (peanut) oil
225 g/8 oz bamboo shoots, cut into strips
60 ml/4 tbsp chicken stock
15 ml/1 tbsp soy sauce
5 ml/1 tsp sugar
5 ml/1 tsp rice wine or dry sherry
Heat the oil and stir-fry the bamboo shoots for 3 minutes. Mix the stock, soy sauce, sugar and wine or sherry and add it to the pan. Cover and simmer for 20 minutes. Leave to cool and chill before serving.
Chicken with Cucumber
Serves 4
1 cucumber, peeled and seeded
225 g/8 oz cooked chicken, torn into shreds
5 ml/1 tsp mustard powder
2.5 ml/¬Ω tsp salt
30 ml/2 tbsp wine vinegar
Cut the cucumber into strips and arrange on a flat serving plate. Arrange the chicken on top. Mix together the mustard, salt and wine vinegar and spoon over the chicken just before serving.
Chicken Sesame
Serves 4
350 g/12 oz cooked chicken
120 ml/4 fl oz/¬Ω cup water
5 ml/1 tsp mustard powder
15 ml/1 tbsp sesame seeds
2.5 ml/¬Ω tsp salt
pinch of sugar
45 ml/3 tbsp chopped fresh coriander
5 spring onions (scallions), chopped
¬Ω head lettuce, shredded
Tear the chicken into fine shreds. Mix just enough water into the mustard to make a smooth paste and stir it into the chicken. Toast the sesame seeds in a dry pan until lightly golden then add them to the chicken and sprinkle with salt and sugar. Add half the parsley and the spring onions and toss together thoroughly. Arrange the lettuce on a serving plate, top with the chicken mixture and garnish with the remaining parsley.
Lychees with Ginger
Serves 4
1 large watermelon, halved and seeded
450 g/1 lb canned lychees, drained
5 cm/2 in stem ginger, sliced
few mint leaves
Fill the melon halves with lychees and ginger, decorate with mint leaves. Chill before serving.
Red-Cooked Chicken Wings
Serves 4
8 chicken wings
2 spring onions (scallions), chopped
75 ml/5 tbsp soy sauce
120 ml/4 fl oz/¬Ω cup water
30 ml/2 tbsp brown sugar
Cut off and discard the bony tips of the chicken wings and cut them in half. Place in a pan with the remaining ingredients, bring to the boil, cover and simmer for 30 minutes. Remove the lid and continue to simmer for a further 15 minutes, basting frequently. Leave to cool then chill before serving.
Crab Meat with Cucumber
Serves 4
100 g/4 oz crab meat, flaked
2 cucumbers, peeled and shredded
1 slice ginger root, minced
15 ml/1 tbsp soy sauce
30 ml/2 tbsp wine vinegar
5 ml/1 tsp sugar
few drops of sesame oil
Place the crab meat and cucumbers in a bowl. Mix together the remaining ingredients, pour over the crab meat mixture and toss together well. Cover and refrigerate for 30 minutes before serving.
Marinated Mushrooms
Serves 4
225 g/8 oz button mushrooms
30 ml/2 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
pinch of salt
few drops of tabasco sauce
few drops of sesame oil
Blanch the mushrooms in boiling water for 2 minutes then drain and pat dry. Place in a bowl and pour over the remaining ingredients. Toss together well and chill before serving.
Marinated Garlic Mushrooms
Serves 4
225 g/8 oz button mushrooms
3 cloves garlic, crushed
30 ml/2 tbsp soy sauce
30 ml/2 tbsp rice wine or dry sherry
15 ml/1 tbsp sesame oil
pinch of salt
Place the mushrooms and garlic in a colander, pour over boiling water and leave to stand for 3 minutes. Drain and pat dry thoroughly. Mix together the remaining ingredients, pour the marinade over the mushrooms and leave to marinate for 1 hour.
Prawns and Cauliflower
Serves 4
225 g/8 oz cauliflower florets
100 g/ 4 oz peeled prawns
15 ml/1 tbsp soy sauce
5 ml/1 tsp sesame oil
Part boil the cauliflower for about 5 minutes until tender but still crunchy. Mix with the prawns, sprinkle with soy sauce and sesame oil and toss together. Chill before serving.
Sesame Ham Sticks
Serves 4
225 g/8 oz ham, cut into strips
10 ml/2 tsp soy sauce
2.5 ml/¬Ω tsp sesame oil
Arrange the ham on a serving plate. Mix the soy sauce and sesame oil, sprinkle over the ham and serve.
Cold Tofu
Serves 4
450 g/1 lb tofu, sliced
45 ml/3 tbsp soy sauce
45 ml/3 tbsp groundnut (peanut) oil
freshly ground pepper
Place the tofu, a few slices at a time, in a sieve and plunge into boiling water for 40 seconds then drain and arrange on a serving plate. Leave to cool. Mix together the soy sauce and oil, sprinkle over the tofu and serve sprinkled with pepper.
Chicken with Bacon
Serves 4
225 g/8 oz chicken, very thinly sliced
75 ml/5 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
1 clove garlic, crushed
15 ml/1 tbsp brown sugar
5 ml/1 tsp salt
5 ml/1 tsp minced ginger root
225 g/8 oz lean bacon, cubed
100 g/4 oz water chestnuts, very thinly sliced
30 ml/2 tbsp honey
Place the chicken in a bowl. Mix 45 ml/3 tbsp of soy sauce with the wine or sherry, garlic, sugar, salt and ginger, pour over the chicken and marinate for about 3 hours. Thread the chicken, bacon and chestnuts on to kebab skewers. Mix the remaining soy sauce with the honey and brush over the kebabs. Grill (broil) under a hot grill for about 10 minutes until cooked, turning frequently and brushing with more glaze as they cook.
Chicken and Banana Fries
Serves 4
2 cooked chicken breasts
2 firm bananas
6 slices bread
4 eggs
120 ml/4 fl oz/¬Ω cup milk
50 g/2 oz/¬Ω cup plain (all-purpose) flour
225 g/8 oz/4 cups fresh breadcrumbs
oil for deep-frying
Cut the chicken into 24 pieces. Peel the bananas and cut lengthways into quarters. Cut each quarter into thirds to give 24 pieces. Cut the crusts off the bread and cut it into quarters. Beat the eggs and milk and brush over one side of the bread. Place one piece of chicken and one piece of banana on the egg-coated side of each piece of bread. Coat the squares lightly in flour then dip in egg and coat with breadcrumbs. Dip again into the egg and breadcrumbs. Heat the oil and fry a few squares at a time until golden brown. Drain on kitchen paper before serving.
Chicken with Ginger and Mushrooms
Serves 4
225 g/8 oz chicken breast fillets
5 ml/1 tsp five-spice powder
15 ml/1 tbsp plain (all-purpose) flour
120 ml/4 fl oz/¬Ω cup groundnut (peanut) oil
4 shallots, halved
1 clove garlic, sliced
1 slice ginger root, chopped
25 g/1 oz/¼ cup cashew nuts
5 ml/1 tsp honey
15 ml/1 tbsp rice flour
75 ml/5 tbsp rice wine or dry sherry
100 g/4 oz mushrooms, quartered
2.5 ml/¬Ω tsp turmeric
6 yellow chilli peppers, halved
5 ml/1 tsp soy sauce
juice of ¬Ω lime
salt and pepper
4 crisp lettuce leaves
Cut the chicken breast diagonally across the grain into fine strips. Sprinkle with five-spice powder and coat lightly with flour. Heat 15 ml/1 tbsp oil and stir-fry the chicken until golden brown. Remove from the pan. Heat a little more oil and stir-fry the shallots, garlic, ginger and cashew nuts for 1 minute. Add the honey and stir round until the vegetables are coated. Sprinkle with flour then stir in the wine or sherry. Add the mushrooms, turmeric and chilli peppers and cook for 1 minute. Add the chicken, soy sauce, half the lime juice, salt and pepper and heat through. Remove from the pan and keep warm. Heat a little more oil, add the lettuce leaves and fry quickly, seasoning with salt and pepper and the remaining lime juice. Arrange the lettuce leaves on a warmed serving dish, spread the meat and vegetables on top and serve.
Chicken and Ham
Serves 4
225 g/8 oz chicken, very thinly sliced
75 ml/5 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp brown sugar
5 ml/1 tsp minced ginger root
1 clove garlic, crushed
225 g/8 oz cooked ham, cubed
30 ml/2 tbsp honey
Place the chicken in a bowl with 45 ml/3 tbsp of soy sauce, the wine or sherry, sugar, ginger and garlic. Leave to marinate for 3 hours. Thread the chicken and ham on to kebab skewers. Mix the remaining soy sauce with the honey and brush over the kebabs. Grill (broil) under a hot grill for about 10 minutes, turning frequently and brushing with the glaze as they cook.
Grilled Chicken Livers
Serves 4
450 g/1 lb chicken livers
45 ml/3 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp brown sugar
5 ml/1 tsp salt
5 ml/1 tsp minced ginger root
1 clove garlic, crushed
Parboil the chicken livers in boiling water for 2 minutes then drain well. Place in a bowl with all the remaining ingredients except the oil and marinate for about 3 hours. Thread the chicken livers on to kebab skewers and grill (broil) under a hot grill for about 8 minutes until golden brown.
Crab Balls with Water Chestnuts
Serves 4
450 g/1 lb crab meat, minced
100 g/4 oz water chestnuts, chopped
1 clove garlic, crushed
1 cm/¬Ω in slice ginger root, minced
45 ml/3 tbsp cornflour (cornstarch)
30 ml/2 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp salt
5 ml/1 tsp sugar
3 eggs, beaten
oil for deep-frying
Mix together all the ingredients except the oil and shape into small balls. Heat the oil and deep-fry the crab balls until golden brown. Drain well before serving.
Dim Sum
Serves 4
100 g/4 oz peeled prawns, chopped
225 g/8 oz lean pork, finely chopped
50 g/2 oz Chinese cabbage, finely chopped
3 spring onions (scallions), chopped
1 egg, beaten
30 ml/2 tbsp cornflour (cornstarch)
10 ml/2 tsp soy sauce
5 ml/1 tsp sesame oil
5 ml/1 tsp oyster sauce
24 wonton skins
oil for deep-frying
Mix together the prawns, pork, cabbage and spring onions. Mix in the egg, cornflour, soy sauce, sesame oil and oyster sauce. Place spoonfuls of the mixture on to the centre of each wonton skin. Gently press the wrappers around the filling, tucking the edges together but leaving the tops open. Heat the oil and fry the dim sums a few at a time until golden brown. Drain well and serve hot.
Ham and Chicken Rolls
Serves 4
2 chicken breasts
1 clove garlic, crushed
2.5 ml/¬Ω tsp salt
2.5 ml/¬Ω tsp five-spice powder
4 slices cooked ham
1 egg, beaten
30 ml/2 tbsp milk
25 g/1 oz/¼ cup plain (all-purpose) flour
4 egg roll skins
oil for deep-frying
Slice the chicken breasts in half. Pound them until very thin. Mix the garlic, salt and five-spice powder and sprinkle over the chicken. Place a slice of ham on top of each piece of chicken and roll them up tightly. Mix the egg and milk. Coat the chicken pieces lightly with flour then dip in the egg mixture. Place each piece on an egg roll skin and brush the edges with beaten egg. Fold in the sides then roll together, pinching the edges to seal. Heat the oil and fry the rolls for about 5 minutes until golden brown and cooked through. Drain on kitchen paper then cut into thick diagonal slices to serve.
Baked Ham Turnovers
Serves 4
350 g/12 oz/3 cups plain (all-purpose) flour
175 g/6 oz/¾ cup butter
120 ml/4 fl oz/¬Ω cup water
225 g/8 oz ham, chopped
100 g/4 oz bamboo shoots, chopped
2 spring onions (scallions), chopped
15 ml/1 tbsp soy sauce
30 ml/2 tbsp sesame seeds
Place the flour in a bowl and rub in the butter. Mix in the water to form a dough. Roll out the dough and cut into 5 cm/2 in circles. Mix together all the remaining ingredients except the sesame seeds and place a spoonful on each circle. Brush the edges of the pastry with water and seal together. Brush the outsides with water and sprinkle with sesame seeds. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes.
Pseudo Smoked Fish
Serves 4
1 sea bass
3 slices ginger root, sliced
1 clove garlic, crushed
1 spring onion (scallion), thickly sliced
75 ml/5 tbsp soy sauce
30 ml/2 tbsp rice wine or dry sherry
2.5 ml/¬Ω tsp ground anise
2.5 ml/¬Ω tsp sesame oil
10 ml/2 tsp sugar
120 ml/4 fl oz/¬Ω cup stock
oil for deep-frying
5 ml/1 tsp cornflour (cornstarch)
Trim the fish and cut it into 5 mm (¼ in) slices against the grain. Mix together the ginger, garlic, spring onion, 60 ml/4 tbsp of soy sauce, the sherry, anise and sesame oil. Pour over the fish and toss gently. Leave to stand for 2 hours, turning occasionally.
Drain the marinade into a pan and pat the fish dry on kitchen paper. Add the sugar, stock and remaining soy sauce to the marinade, bring to the boil and simmer for 1 minute. If the sauce needs to be thickened, mix the cornflour with a little cold water, stir it into the sauce and simmer, stirring, until the sauce thickens.
Meanwhile, heat the oil and deep-fry the fish until golden brown. Drain well. Dip the pieces of fish in the marinade then arrange them on a warmed serving plate. Serve hot or cold.
Stuffed Mushrooms
Serves 4
12 large dried mushroom caps
225 g/8 oz crab meat
3 water chestnuts, minced
2 spring onions (scallions), finely chopped
1 egg white
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
Soak the mushrooms in warm water overnight. Squeeze dry. Mix together the remaining ingredients and use to fill the mushroom caps. Arrange on a steamer rack and steam for 40 minutes. Serve hot.
Oyster Sauce Mushrooms
Serves 4
10 dried Chinese mushrooms
250 ml/8 fl oz/1 cup beef stock
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp oyster sauce
5 ml/1 tsp rice wine or dry sherry
Soak the mushrooms in warm water for 30 minutes then drain, reserving 250 ml/8 fl oz/1 cup of soaking liquid. Discard the stalks. Mix 60 ml/4 tbsp of the beef stock with the cornflour to a paste. Bring the remaining beef stock to the boil with the mushrooms and mushroom liquid, cover and simmer for 20 minutes. Remove the mushrooms from the liquid with a slotted spoon and arrange on a warm serving plate. Add the oyster sauce and sherry to the pan and simmer, stirring for 2 minutes. Stir in the cornflour paste and simmer, stir until the sauce thickens. Pour over the mushrooms and serve at once.
Pork and Lettuce Rolls
Serves 4
4 dried Chinese mushrooms
15 ml/1 tbsp groundnut (peanut) oil
225 g/8 oz lean pork, chopped
100 g/4 oz bamboo shoots, chopped
100 g/4 oz water chestnuts, chopped
4 spring onions (scallions), chopped
175 g/6 oz crab meat, flaked
30 ml/2 tbsp rice wine or dry sherry
15 ml/1 tbsp soy sauce
10 ml/2 tsp oyster sauce
10 ml/2 tsp sesame oil
9 Chinese leaves
Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and chop the caps. Heat the oil and stir-fry the pork for 5 minutes. Add the mushrooms, bamboo shoots, water chestnuts, spring onions and crab meat and stir-fry for 2 minutes. Mix the wine or sherry, soy sauce, oyster sauce and sesame oil and stir it into the pan. Remove from the heat. Meanwhile, blanch the Chinese leaves in boiling water for 1 minute then drain. Place spoonfuls of the pork mixture on the centre of each leaf, fold over the sides then roll up to serve.
Pork and Chestnut Meatballs
Serves 4
450 g/1 lb minced (ground) pork
50 g/2 oz mushrooms, finely chopped
50 g/2 oz water chestnuts, finely chopped
1 clove garlic, crushed
1 egg, beaten
30 ml/2 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp minced ginger root
5 ml/1 tsp sugar
salt
30 ml/2 tbsp cornflour (cornstarch)
oil for deep-frying
Mix together all the ingredients except the cornflour and shape the mixture into small balls. Roll in the cornflour. Heat the oil and deep-fry the meatballs for about 10 minutes until golden brown. Drain well before serving.
Pork Dumplings
Serves 4–6
450 g/1 lb plain (all-purpose) flour
500 ml/17 fl oz/2 cups water
450 g/1 lb cooked pork, minced
225 g/8 oz peeled prawns, chopped
4 stalks celery, chopped
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp sesame oil
5 ml/1 tsp salt
2 spring onions (scallions), finely chopped
2 cloves garlic, crushed
1 slice ginger root, minced
Mix together the flour and water to a soft dough and knead well. Cover and leave to stand for 10 minutes. Roll out the dough as thinly as possible and cut into 5 cm/2 in circles. Mix together all the remaining ingredients. Place spoonfuls of the mixture on each circle, dampen the edges and seal into a semi-circle. Bring a saucepan of water to the boil then gently place the dumplings in the water. When the dumplings rise to the top add 150 ml/¼pt/¾ cup cold water then return the water to the boil. When the dumplings rise again, they are cooked.
Pork and Veal Rissoles
Serves 4
100 g/4 oz minced (ground) pork
100 g/4 oz minced (ground) veal
1 slice streaky bacon, minced (ground)
15 ml/1 tbsp soy sauce
salt and pepper
1 egg, beaten
30 ml/2 tbsp cornflour (cornstarch)
oil for deep-frying
Mix together the minced meats and bacon and season with salt and pepper. Bind together with the egg, shape into walnut-sized balls and dust with cornflour. Heat the oil and deep-fry until golden brown. Drain well before serving.
Butterfly Prawns
Serves 4
450 g/1 lb large peeled prawns
15 ml/1 tbsp soy sauce
5 ml/1 tsp rice wine or dry sherry
5 ml/1 tsp minced ginger root
2.5 ml/¬Ω tsp salt
2 eggs, beaten
30 ml/2 tbsp cornflour (cornstarch)
15 ml/1 tbsp plain (all-purpose) flour
oil for deep-frying
Slice the prawns halfway through the back and spread them out to form a butterfly shape. Mix together the soy sauce, wine or sherry, ginger and salt. Pour over the prawns and leave to marinate for 30 minutes. Remove from the marinade and pat dry. Beat the egg with the cornflour and flour to a batter and dip the prawns in the batter. Heat the oil and deep-fry the prawns until golden brown. Drain well before serving.
Chinese Prawns
Serves 4
450 g/1 lb unpeeled prawns
30 ml/2 tbsp Worcestershire sauce
15 ml/1 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
15 ml/1 tbsp brown sugar
Place the prawns in a bowl. Mix together the remaining ingredients, pour over the prawns and leave to marinate for 30 minutes. Transfer to a baking tin and bake in a preheated oven at 150°C/300°F/ gas mark 2 for 25 minutes. Serve hot or cold in the shells for the guests to shell their own.
Prawn Crackers
Serves 4
100 g/4 oz prawn crackers
oil for deep-frying
Heat the oil until very hot. Add a handful of prawn crackers at a time and fry for a few seconds until they have puffed up. Remove from the oil and drain on kitchen paper while you continue to fry the crackers.
Crispy Prawns
Serves 4
450 g/1 lb peeled tiger prawns
15 ml/1 tbsp rice wine or dry sherry
10 ml/2 tsp soy sauce
5 ml/1 tsp five-spice powder
salt and pepper
90 ml/6 tbsp cornflour (cornstarch)
2 eggs, beaten
100 g/4 oz breadcrumbs
groundnut oil for deep-frying
Mix the prawns with the wine or sherry, soy sauce and five-spice powder and season with salt and pepper. Toss them in the cornflour then coat in beaten egg and breadcrumbs. Deep-fry in hot oil for a few minutes until lightly browned then drain and serve at once.
Prawns with Ginger Sauce
Serves 4
15 ml/1 tbsp soy sauce
5 ml/1 tsp rice wine or dry sherry
5 ml/1 tsp sesame oil
450 g/1 lb peeled prawns
30 ml/2 tbsp chopped fresh parsley
15 ml/1 tbsp wine vinegar
5 ml/1 tsp chopped ginger root
Mix together the soy sauce, wine or sherry and sesame oil. Pour over the prawns, cover and leave to marinate for 30 minutes. Grill the prawns for a few minutes until just cooked, basting with the marinade. Meanwhile, mix together the parsley, wine vinegar and ginger to serve with the prawns.
Prawn and Noodle Rolls
Serves 4
50 g/2 oz egg noodles, broken into pieces
15 ml/1 tbsp groundnut (peanut) oil
50 g/2 oz lean pork, finely chopped
100 g/4 oz mushrooms, chopped
3 spring onions (scallions), chopped
100 g/4 oz peeled prawns, chopped
15 ml/1 tbsp rice wine or dry sherry
salt and pepper
24 wonton skins
1 egg, beaten
oil for deep-frying
Cook the noodles in boiling water for 5 minutes then drain and chop. Heat the oil and stir-fry the pork for 4 minutes. Add the mushrooms and onions and stir-fry for 2 minutes then remove from the heat. Mix in the prawns, wine or sherry and noodles and season to taste with salt and pepper. Place spoonfuls of the mixture on the centre of each wonton skin and brush the edges with beaten egg. Fold over the edges then roll up the wrappers, sealing the edges together. Heat the oil and deep-fry the rolls a few at a time for about 5 minutes until golden. Drain on kitchen paper before serving.
Prawn Toasts
Serves 4
2 eggs 450 g/1 lb peeled prawns, minced
15 ml/1 tbsp cornflour (cornstarch)
1 onion, finely chopped
30 ml/2 tbsp soy sauce
15 ml/1 tbsp rice wine or dry sherry
5 ml/1 tsp salt
5 ml/1 tsp minced ginger root
8 slices bread, cut into triangles
oil for deep-frying
Mix together 1 egg with all the remaining ingredients except the bread and oil. Spoon the mixture on to the bread triangles and press into a dome. Brush with the remaining egg. Heat about 5 cm/2 in of oil and deep-fry the bread triangles until golden brown. Drain well before serving.
Pork and Prawn Wontons with Sweet and Sour Sauce
Serves 4
120 ml/4 fl oz/¬Ω cup water
60 ml/4 tbsp wine vinegar
60 ml/4 tbsp brown sugar
30 ml/2 tbsp tomato purée (paste)
10 ml/2 tsp cornflour (cornstarch)
25 g/1 oz mushrooms, chopped
25 g/1 oz peeled prawns, chopped
50 g/2 oz lean pork, chopped
2 spring onions (scallions), chopped
5 ml/1 tsp soy sauce
2.5 ml/¬Ω tsp grated ginger root
1 clove garlic, crushed
24 wonton skins
oil for deep-frying
Mix together the water, wine vinegar, sugar, tomato purée and cornflour in a small saucepan. Bring to the boil, stirring continuously, then simmer for 1 minute. Remove from the heat and keep warm.
Mix the mushrooms, prawns, pork, spring onions, soy sauce, ginger and garlic. Place spoonfuls of the filling on each skin, brush the edges with water and press together to seal. Heat the oil and deep-fry the wontons a few at a time until golden brown. Drain on kitchen paper and serve hot with sweet and sour sauce.