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Post by SeaDragon on Dec 1, 2017 12:54:35 GMT 10
Deep-Fried Snake BeansRecipe from The Cook and The Chef (ABC TV), Wednesday, 14 March 2007: Season 2 Episode 5Ingredients:200g snakebeans Oil for deep frying Method:Simon buys foot long ones, and says that if you can bend them into a knot then they are perfect; young and sweet. This means they also fit into the deep fry pot. Heat the oil to 160°C add the garlic cloves and then the snake bean knots and cook for up to two minutes. They will change colour and slightly blister. Drain on absorbent paper. Pile the snake beans on a plate and add a couple of tablespoons of Kasundi on top and serve with boiled rice.
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