Sweetbreads Chinese-Style

These sweetbreads are deep-fried and accompanied by a sweet and sour sauce. Serve with fried rice and warmed rice wine for a delicious meal.


2 lb. sweetbreads, soaked in cold water FOR 3 hours, drained, skinned and trimmed

2 eggs, lightly beaten

2 oz. seasoned cornflour , made with

2 oz. cornflour , 1 teaspoon salt, ½ teaspoon black pepper and ½ teaspoon ground ginger sufficient vegetable oil for deep-frying

2 tablespoons vegetable oil

1 small onion, finely chopped

2-inch piece fresh root ginger, peeled and finely.chopped .2 large green peppers, white pith removed, seeded and finely chopped

2 garlic cloves, finely chopped

4 oz. French beans, trimmed and cut into

2-inch lengths

4 oz. bean sprouts

1 lb. canned pineapple chunks

2 tablespoons soy sauce

4 tablespoons white wine vinegar

4 tablespoons soft brown sugar { teaspoon salt

2 tablespoons corn Hour mixed to a paste with 6 tablespoons water

Place the sweetbreads in a large saucepan and cover them with water. Place the pan over moderately high heat and bring the water to the boil. Remove the pan from the heat and set it aside for 10 minutes. Using a slotted spoon, remove the sweetbreads from the pan and drain them on kitchen paper towels. Discard the water. Place the sweetbreads on a board and cut them into -inch slices. Transfer them to a medium-sized mixing bowl. Set aside.

In a small mixing bowl, mix the eggs and seasoned cornflour to-gether, stirring until they are well blended and the mixture is smooth. Pour the batter over the sweetbreads and mix well with a spoon.

Preheat the oven to cool 300°F (Gas Mark 2, 150 C).

Fill a deep-frying pan one-third full with the oil. Place the pan over moderately high heat and heat the oil until it registers 360 °F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil browns in 50 seconds.

Reduce the heat to moderate and add the sweetbread slices. Fry them for 5 to 6 minutes or until they are crisp and golden brown. Using a slotted spoon, transfer the sweetbread slices to an ovenproof dish. Cover the dish with aluminium foil and place it in the oven while you make the sauce.

To make the sauce, in a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion, ginger, peppers, garlic and beans and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the bean sprouts, pineapple chunks with the can juice, the soy sauce, vinegar, sugar and salt and bring the mixture to the boil. Boil the sauce for 1 minute, stirring constantly. Remove the pan from the heat and stir in the cornflour mixture. Return the pan to the heat and cook, stirring constantly, for 3 minutes or until the sauce is smooth.

Remove the sweetbreads from the oven and remove and discard the foil. Pour the sauce over the sweetbreads and serve immediately.


Swcctcorn is a type of MAIZE grown specifically for use as a vegetable. The seeds, which are eaten, take the form of small yellow or beige grains which grow cylindrically around a core, or cob, about 6- to 8-inches long.

The cob can be cooked and eaten whole; or the grains may be removed and cooked as a separate vegetable or added to other dishes such as soups, stews and savoury flans or pics.

Sweetcorn is widely available-either on or off the cob-fresh, canned or frozen.

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