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Sweet and Sour Liver

ingredients

6 servings
700 g (1 1/2 lb) Lambs' liver, cut into 7 1/2 cm (3 in) x 5 cm (2 in) pieces
Sufficient vegetable oil for deep-frying

for the marinade

5 Tbs Soy sauce
2 Tbs Rice wine or dry sherry
2 tsp Sugar

for the sauce

4 Tbs Wine vinegar
3 Tbs Sugar
3 Tbs Orange juice
1 Tbs Tomato puree (paste)
1 1/2 Tbs Soy sauce
1 1/2 Tbs Rice wine or dry sherry
1 Tbs Cornflour (cornstarch), blended with 5 Tbs water

method

1. Combine all the marinade ingredients in a large shallow bowl. Add the liver pieces and baste well. Set aside at room temperature for 3 hours, basting occasionally. Remove from the marinade and pat dry with kitchen towels. Discard the marinade.

2. Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Carefully lower the liver pieces into the oil, a few at a time, and fry for 1 minute or until they are brown and crisp. Remove from the oil and drain on kitchen towels.

3. Combine all the sauce ingredients in a large saucepan and bring to the boil, stirring constantly. Add the liver pieces to the sauce and cook, stirring constantly, until the sauce thickens and becomes translucent.

4. Transfer the mixture to a warmed serving dish and serve at once.

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