This will be a firm fave with the family when I make this! I agree with you, that it doesn't matter whether a dish is "traditional" or not - if it introduces someone to that type of cuisine then surely that's all that matters? Your son, Kobi, is sooo handsome by the way; the camera sure loves him - a star of the future?!
I hope you and your family enjoy this recipe! I remember when a certain angry tv chef insulted another chef by saying 'that's as authentic as a Chinese takeaway' which really irked me. IF food is good that's the only thing that matters. I know Kobi's my boy, but he does have a certain charm and confidence doesn't he? :)
@@ChowWithLau Hi well done a few sweet and sour of here and didnt go down well cooked yours and my lot were licking the plates so well done mister lol x
at 180c, why do I keep getting a wok full of oil froth when I put my chicken balls in.? Its impossible to see the balls through the froth, this happens when even I use fresh clean oil.Please tell me what I'm doing wrong, I follow your recipes to the letter, but these balls confuse me. Thanks.
@@TerencePoole-q6b Try 200c. That’s the upper limit for this kind of frying. If that doesn’t work switch your oil. Sometimes they have too much anti- foaming agent in them (sounds counterintuitive, I know). Hope that helps 😊
@@TerencePoole-q6b I don’t use any particular brand of oil. Usually I buy a good quality vegetable or corn oil. You don’t have to spend a fortune but it’s definitely worth getting decent oil. I think bringing the oil up to 200c will definitely make a difference
You certainly could. I like using my hands because it’s easier to knock too much air out of the batter with a fork. I find that using hands also gives me a slightly better texture in the batter. It’s also more fun. But yes, use a fork if you prefer 👍
