Carp in sweet and sour sauce
Ingredients:
Tomato paste – 64 g
Chicken egg – 1 piece
Starch – 110 g
Pineapple – 75 g
Sweet pepper – 40 g
Red onion – 10 g
Vegetable oil to taste
Sweet and sour sauce – 350 g
Carp – 800 g
Chicken broth – 60 ml
Gut the carp and spread it out, leaving the fillet with skin attached to the tail fin. Use the head for cooking. Make cuts on the sides of the fillet in order to get rid of the bones as much as possible when frying. Dip the finished fillet and head in the egg and roll in starch. Shape the carp and fry in a large amount of deep fat. Cut pineapple, pepper, red onion into medium pieces and fry in a wok in vegetable oil. Add sweet and sour sauce, chicken broth, bring to a boil and cover with starch. Place the finished carp on a plate and pour over the sauce.
Bon appetit !
