1Episode 27: Chinese deep fried lamb Bharat's recipes Chinese deep fried lamb 1 rack of lamb 2 Tbsp cornflour ½ tsp salt To make the sauce: 150 ml water 2 Tbsp light soy sauce 2 tsp finely grated ginger 2 tsp rice wine Trim away fat and sprinkle lamb with salt. Leave for 15 minutes. Mix cornflour with water to a thin batter. Coat lamb with batter and set aside. To prepare the dipping sauce: Add soy sauce, brown sugar, ginger in boiling water. Stir. Add cornflour, keep stirring until the sauce becomes thick. Heat a wok with oil to smoking point. Deep fry lamb until well coloured on the surface. Remove and drain well. Serve at once with the dipping sauce. [Television New Zealand, Saturday 26 October 2002, 14:46:18]