Honey-Glazed Lamb Tail
A sweet, fragrant dish made by battering and deep-frying cooked lamb tail, then coating it in honey glaze.
Ingredients
Boneless cooked lamb tail
250 g (5 liang)
Egg
1
Water starch (starch slurry)
A pinch
Flour
A pinch
Clear oil (for frying)
750 g (1.5 jin, no oil absorption)
White sugar
100 g (2 liang)
Honey
25 g (5 qian)
Boiling water
Half a ladle
Instructions
1
Prepare the lamb tail and make the batter
Cut the lamb tail into strips about 1.2 cun long (roughly 4 cm) and 3 fen square (roughly 1 cm square). Beat the egg, add the water starch and flour, and toss to coat the lamb tail evenly.
2
Fry the lamb tail
Heat 750 g of clear oil in a wok over high heat to about 70% hot. Fry the battered lamb tail pieces one by one in the oil until golden brown, then remove and drain off all excess oil.
3
Make the honey glaze and coat the lamb tail
In a clean wok over heat, combine the white sugar, honey, and boiling water (half a ladle). Bring to a boil and reduce to a thick syrup. Add the fried lamb tail, toss to coat evenly, then plate and serve immediately.
