How to make it

  • Make a batter with egg, flour, ginger, garlic, finely chopped spring onions, chillies, pepper, salt, soya sauce, chilly sauce, lemon juice, cilantro and corn flour mixed with little water.
  • Dip the fish in the batter. Deep-fry them till they turn golden brown.
  • Serve with Schezwan sauce (recipe as follows):
  • Heat oil in a wok add whole red peppers and saute over high heat till they darken a bit. Add the onions, garlic and ginger mix and stir-fry over high heat till glossy.
  • Add the corn flour mix and bring to a boil.
  • Lower the heat and add the chilli powder, vinegar, soya sauce, chilli sauce and salt and mix well
  • Cook till well blended for about a minute.
  • Garnish and serve with fish.

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