Asian fried rabbit bellies
Rabbit bellies can be found in the frozen section of some larger supermarkets and make easy meals. Michael Diacono deep-fries his rabbit bellies and serves them with an Asian sauce.
Rachel Zammit Cutajar
Asian fried rabbit bellies
Ingredients
- Cornflour
- 1 tsp baking powder
- 300ml Benna fresh milk
- Salt and pepper
- 300g rabbit bellies
Dressing
- 1 spring, finely chopped
- Handful coriander, finely chopped
- 1-inch piece ginger, finely chopped
- 1/2 tsp chilli flakes
- 1 cloves garlic, finely chopped
- 2 tbsp sesame seeds
- 1 lime, juice only
- 1/4 lime, zest only
- 2 tbsp honey
- Flavourless oil (rapeseed, peanut or vegetable)
Method
1.Add the ingredients for the dressing to the bowl and mix well and set aside.
2.Mix the cornflour with a tsp of. Along powder in a bowl.
3.In a separate bowl season the milk with salt and pepper.
4.Dip the rabbit bellies into the milk and then dredge through the flour.
5.Return to the milk and again through the cornflour.
6.Allow to rest for a minute or two before frying.
7.Heat the oil in a deep fryer or a deep pan.
8.Fry a few bellies at a time to make sure the oil remains hot.
9.Place the friend rabbit bellies in a bowl and top with dressing.
10.Place on a serving plate and top with more of the dressing and serve immediately.
This recipe first appeared on Gourmet Today TV, aired in TVM on 4 February, 2017.
