Wineshark Cooking Class - Deep-fried Bombay Duck with Spicy Salt 椒鹽狗肚魚

Ingredients (for 4):

• Bombay duck - 600 g
• Spicy salt 
• Salt - 1 tsp
• Chinese five spice - 1/2 tsp
• Shajiang powder - 1 tsp
• Chili poweder - 1/2 tsp
• Batter 
• Flour - 3 tbsp
• Potato starch - 1 tbsp
• Baking powder - 1/4 tsp
• Salt - 1/2 tsp
• Water - 65 ml
• Oil - 1/2 tbsp

Procedures:

1. Put the fish with belly facing out, then cut off the head and pull to the right, removing the guts.

2. Wash the fish thoroughly, squeezing the belly to remove any leftovers in the gut. Cut into sections of 3cm long and then dry with kitchen paper.

3. Mix the Chinese five spice, shajiang poweder and chili powder together.

4. Heat the wok, do not add any oil, then pour in the salt to toast.

5. Add the spice mixture and mix well. Then remove.

6. Mix the flour, potato starch, baking powder and salt. Then pour in the water. Mix well. Add the amount of oil to form the batter.

7. Heat the pan with high temperature, then pour in 750ml of oil. Dip the fish in the batter and then deep fry.  

8. Remove when the surface is crispy, then put on the serving plate and sprinkle with the spicy salt.