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Deep Fried Mutton (1 serving)

1 ounce (200g) cooked mutton
3 Tbsp flour
2 tsp salt water
1 Tbsp cornstarch (cornflour)
2 tsp rice wine
2 cups (500ml) vegetable oil
1-1/2 beaten eggs
Spiced pepper-salt for the dip

Cut the mutton into 3/4-inch (2cm) chunks. Mix with the salt water and rice wine and let marinate for several hours. Remove and dry.

Mix the beaten egg, flour, cornflour and enough and salt water to make a batter. Stir in 1 tablespoon of the oil. Coat mutton chunks with the batter.

Heat the remaining oil in a wok over high heat to very hot, about 350 degrees F (180 degrees C). Add the mutton chunks and deep-fry until brown. Remove and drain. Sprinkle with the spiced pepper-salt.
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