The Nasty Bits: Lamb Kidneys Recipe

• 1/2 of lamb kidneys, about two or three
• 1 tablespoon rice wine
• 1/2 teaspoon cornstarch
• 1/2 teaspoon chili pepper or chili pepper flakes
• 1/2 curry powder
• 1/4 teaspoon turmeric
• 1/2 cup of oil, for

1. Remove the kidneys from the fat. Using a paring knife, cut away the rest of the fat and gristle in the middle of the kidneys, taking care to keep the organs as whole as possible. Slice off thin, 1/4 inch-thick slices of the kidneys that are approximately 3/4 to 1 inch in length.
2. With your knife slanted at a 45u0b0 angle, lightly score the surface of the kidneys in one direction, then in the other direction perpendicular to the first cuts. You should have a crosshatch pattern when finished.
3. Mix the slices of kidney with the rest of the ingredients for the marinade.
4. In a wok, heat the oil to 350u0b0F for deep frying. Add a few slices of kidney at a time so as not to cool down the oil. Deep-fry for 40 seconds to 1 1/2 minutes, depending on the size of your slices. Serve immediately while the slices are hot and crispy.

lamb kidneys, rice wine, cornstarch, chili pepper, curry powder, turmeric, of oil

Taken from www.seriouseats.com/recipes/2010/03/the-nasty-bits-lamb-kidneys-fried-huo-bao-fuchsia-dunlop.html (may not work)