Chinese style crispy courgete sticks,
This time Mrs longship found this in one of our many cookbooks.
Simply mix an egg white with some cornflower to make a sort of batter, add some chinese five spice powder (or similar), coat you courgette sticks and deep fry until crisp.
Very tasty indeed, although I would advise making the sticks quite thin so that they crisp up and don't end up too soggy. The carrots that she did in the same style were also excellent.
4 weeks today.
14 years ago
1 comment:
Delicious . . . a method I can vouch for
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