Kidneys Fried with Chillis

Adapted from a Chinese recipe, Kidneys Fried with Chillis, is an unusually tasty dish. Serve the kidneys on a bed of plain boiled rice or fine noodles.

3 fl. oz. red wine

4 tablespoons seasoned flour, made with

4 tablespoons cornflour ,

½ teaspoon salt and

½ teaspoon black pepper

12 lambs’ kidneys, cleaned, prepared and halved

6 tablespoons vegetable oil

1 garlic clove, crushed

2 green chillis, seeded and finely chopped

1 red pepper, white pith removed, seeded and sliced

2 tablespoons soy sauce

1 teaspoon sugar

½ teaspoon salt

½ teaspoon black pepper

Put the wine in a shallow bowl and place the seasoned flour on a large plate. Dip the kidney halves in the wine and then roll them in the flour mixture to coat them evenly. Shake the kidney pieces to remove any excess flour. Reserve the wine.

In a large heavy frying-pan, heat the oil over moderate heat. Add the kidney pieces and cook them, turning occasion-ally, for 5 minutes or until they are brown.

With a slotted spoon transfer the kidney halves to a plate. Set aside and keep hot.

Pour away all but 2 tablespoons of the oil from the frying-pan. Add the garlic, chillis and red pepper and fry, stirring occasionally, for 4 minutes. Add the reserved wine, the soy sauce, sugar, salt and pepper and stir well. Cook the sauce for 3 minutes.

Add the fried kidneys and cook for a further 2 to 3 minutes. Transfer the kidneys and sauce to a warmed serving dish and serve at once.