docsTempura Squirrel
Ingredients
- 2 squirrels, cleaned, cut into quarters and split saddle
- 2 tbsp duck fat
Batter:
- ¼ cup all-purpose flour
- ¾ cup corn starch
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp pepper
- 1 egg, lightly beaten
- ½ cup soda water (as needed)
Sambal oelek sauce:
- 1 cup sugar
- ¾ cup white vinegar
- ½ cup water
- 2 tbsp sambal oelek or other chili sauce
- 3 cloves garlic, minced
Directions
- Preheat sous vide bath to 167F/75C. Season squirrel with a little salt and pepper and place in bag with duck fat, seal and clip to side of water bath. Cook for 12-16 hours.
- While the squirrel is cooking, you can make the sambal oelek sauce. Combine all ingredients in a small saucepan and simmer until sugar is dissolved. Allow to cool. Keeps for weeks in the fridge.
- At the end of the cooking time, remove squirrel from bag and drain excess liquid. Dab dry with a paper towel. Prepare batter and preheat frying oil over medium high heat.
- Make the batter- combine dry ingredients. Add egg and slowly whisk in soda water, until batter is smooth. You may need to use more or less soda water than this recipe calls for- add a little at a time until the batter reaches the right consistency. Use immediately as the carbonation will fade. Keep chilled.
- Working in batches, dunk the squirrel in the batter and fry until golden brown (1-2 minutes). Use a slotted spoon to move fried squirrel to paper towel lined plate. Serve while hot with tangy sambal oelek sauce.
recipes/meat/tempura_squirrel.txt · Last modified: 2024/01/07 13:33 (external edit)