Walnut-Wrapped Pork Kidney
Crispy pork kidneys and walnuts wrapped in pork caul fat and deep-fried.
Ingredients
Pork caul fat (dried, cut into 12 pieces, fat tendons flattened with a knife)
350 g
Pork kidney (membrane removed, sliced into 6 pieces, each cut in half)
1 pair (150 g)
Walnut kernels (broken into 6 pieces, blanched briefly, peeled, and dried)
50 g
Fine salt (1 g used for marinating the kidney slices)
3 g
Eggs
3
Shaoxing wine
5 g
Wet starch
50 g
Vegetable oil (about 50 g consumed, plus 2 g for the egg batter)
1000 g
Dry starch
10 g
Instructions
1
Step 1
- Dry the pork caul fat, cut it into 12 pieces, and flatten the fat tendons with the back of a knife.
- Remove the membrane from the kidneys, slice them into 6 pieces, then cut each piece in half.
- Break the walnut kernels into 6 pieces, blanch briefly in boiling water, peel off the skins, and pat dry.
- Marinate the kidney slices with 1 g of the salt and the Shaoxing wine until seasoned.
2
Step 2
- Spread the caul fat pieces flat on a cutting board.
- Brush each piece evenly with a thin layer of wet starch.
- Lay one kidney slice on top of each piece of caul fat.
- Place one piece of walnut on top of each kidney slice.
- Starting from one edge, roll up tightly into a short cylinder.
- Seal the seam with a little wet starch.
- Repeat to make 12 rolls in total.
- Cut each roll into 4 short sections, each containing one kidney slice and one walnut piece.
3
Step 3
- Crack the eggs into a bowl and beat with chopsticks until foamy.
- Stir in the wet starch until smooth.
- Add the dry starch and continue stirring until fully incorporated.
- Pour in 2 g of the vegetable oil and whisk to form a glossy, oil-enriched egg batter.
4
Step 4
- Place a wok over high heat and pour in the vegetable oil, heating it to about 70% hot (roughly 175 °C / 350 °F).
- Dip each prepared roll into the egg batter to coat it completely.
- Carefully lower the coated rolls into the hot oil and fry, turning, until golden yellow.
- Remove the rolls and drain the oil.
- Move the wok to low heat, return the partially fried walnut rolls, and continue frying for 2 minutes to cook through.
- Remove and drain the oil well.
- Arrange the rolls neatly on a serving plate and serve immediately.
